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Beef Cheek Stroganoff

Beef Cheek Stroganoff – Recipe

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Ingredients per serve

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What you need

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly

  2. Beef Cheeks

    • Heat olive oil in a large frying pan over high heat. Sear the beef until browned all over. Place beef cheeks into a gastronorm tray.
    • Add onion and garlic and cook over low heat for 4–5 minutes or until softened. Add Dijon mustard and stir to combine. Add KNORR Beef Booster, KNORR Rich Brown Gravy and water (1.5L per 10 serves) and whisk for 4–5 minutes or until thickened.
    • Pour the gravy into the gastronorm tray over the beef cheeks and cook at 120°C, covered for 8 hours.  

  3. Mushrooms

    • Add butter and Swiss brown mushrooms to a frypan and cook for 4–5 minutes or until golden and softened, add to beef cheeks and cook for a further 2 hours in oven at 120°C. Add sour cream and stir through.
    • Shallow fry the enoki mushrooms in vegetable oil until golden and crisp, set aside.  

  4. Mash

    • Bring water (750ml per 10 serves) and salt to the boil.
    • Turn off heat and add cold milk.
    • Whisk in KNORR Potato Flakes until combined. Stand for 2–3 minutes before whisking again. Keep warm.

  5. To Assemble and Serve

    • Spoon mash into a bowl, top with beef cheeks and mushroom gravy. Top with asparagus and fried enoki and serve with green salad.
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