Batchillo

Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff: a batch cooking recipe, 4 servings of 175 kcal and 25 g protein each. Keeps 3 days in the fridge.

  • 4 servings
  • 30 min prep
  • 70 min total
  • 3 days in the fridge
  • Don’t freeze
  • Lunch · Dinner
Beef and Mushroom Stroganoff

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
175 kcal 25 g 7 g 6 g 1 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

  • 400 g Beef for stewing (cut into strips)
  • 200 g Mushrooms (sliced · canned or fresh)
  • 1 tbsp mustard
  • 2 tbsp tomato sauce
  • 1 tbsp Worcestershire sauce (or soy sauce)
  • 1 Soy yogurt
  • 2 tbsp Fresh parsley / cilantro (ground)

To taste: leek, olive oil, Salt, Black pepper

Contains: gluten, soy. Free from: dairy (lactose), eggs, fish, shellfish, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. Start by seasoning the meat with a pinch of salt and pepper.
  2. In a skillet, add a drizzle of olive oil and sauté the mushrooms well, adding a pinch of salt and pepper. Once sautéed, take the mushrooms out and set aside.
  3. Add a drizzle of olive oil and let it get hot, add the sliced leek and the meat and cook over high heat. While the meat cooks, in a bowl combine the yogurts, Worcestershire sauce, mustard and tomato purée and stir well.
  4. Add the mixture to the meat and add the mushrooms. Stir well and let it cook and thicken for about 5 minutes
  5. Serve with a few drops of lemon and chopped parsley. You can serve it with basmati rice or fries.

Recipe based on apitadadopai.com.

Batch cooking

These recipes cook in the same batch as this one, in the same session: