#WFD – Beef Stroganoff Pie with Rocket and Mixed Leaves Salad

Photo: What's for Dinner

POLOKWANE – Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream.

Tender beef fillet, onions, peppers and exotic mushrooms in a creamy Stroganoff sauce, all topped off with golden puff pastry, is how What’s for Dinner describes this recipe.

Ingredients

  1. 50g butter
  2. half an onion, finely chopped
  3. half a red pepper, cut into fine strips
  4. half a yellow pepper, cut into fine strips
  5. half a green pepper, cut into fine strips
  6. 150g shimeji mushrooms
  7. 400g beef fillet, cut into strips
  8. 125ml cream
  9. 1 x KNORR Beef Stroganoff Dry Cook-in-Sauce
  10. 400g puff pastry, thawed
  11. 2 medium eggs, for brushing
  12. 80g fresh rocket
  13. 80g mixed salad leaves
  14. 10ml olive oil, for dressing the salad

Method

  1. Preheat oven to 180 °C.
  2. Melt the butter in a hot pan, add the onions, peppers and mushrooms and fry gently until the vegetables are soft and the excess liquid has cooked away.
  3. Add the beef strips and cook for 6 minutes.
  4. Add the cream and half the contents of the sachet of KNORR Beef Stroganoff Dry Cook-in-Sauce. Stir well, then simmer until the sauce has reduced by half – the mixture should be quite creamy and not too dry.
  5. Remove the mixture from the pan and place in a 23-cm round pie dish.
  6. Lay the puff pastry sheet over the filling and remove the excess pastry around the edges. Press down lightly on the rim to seal.
  7. In a bowl, beat the eggs with a fork, then brush the pastry with the egg wash.
  8. Prick the pastry using a fork, then use the left-over pastry to create shapes to decorate the top of the pie.
  9. Bake at 180 °C for 20–30 minutes, or until puffed and golden.
  10. Serve hot with a side salad of rocket and mixed leaves drizzled with olive oil.

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  AUTHOR
Raeesa Kimmie
JOURNALIST (ONLINE)

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