• 1 tbsp vegetable oil
  • 1 onion, finely sliced
  • 120 g shiitake mushrooms, sliced
  • 125 g oyster mushrooms, sliced
  • 250 g closed cup chestnut mushrooms, sliced
  • 1 garlic clove, finely chopped
  • 300 g cooked roast beef, cut into bite-size pieces
  • 200 ml crème fraîche
  • 100 ml chicken stock, made from 1 stock cube
  • 500 g microwave basmati rice
  • 14 g fresh flat-leaf parsley, washed and chopped


  1. 1

    Heat the oil in a large pan and add the onion. Cook over a low heat for 5 minutes until softened. Add all the mushrooms and increase the heat to medium. Cook for a further 5 minutes, adding the chopped garlic for the final minute.

  2. 2

    Stir in the cooked roast beef along with the crème fraîche and chicken stock. Reduce the heat and simmer for 2 minutes.

  3. 3

    Meanwhile, cook the microwave rice to pack instructions. Divide between 4 plates and serve the stroganoff on top, garnished with the chopped parsley.

Nutritional Details

Each serving provides
  • Energy 3760kj 898kcal 45%
  • Fat 26.9g 38%
  • Saturates 14.9g 75%
  • Sugars 3.8g 4%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 842kj/201kcal

Each serving provides

116.7g carbohydrate 6.8g fibre 43.9g protein

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