This quick and easy rump steak stroganoff is the perfect option for a simple yet impressive meal. After searing the steak, you'll make a rich, creamy sauce in the pan to lock in all the flavours. Serve with rice and fresh parsley, you'll be Russian to the table for this one! (Gluten-free, suitable for coeliacs).
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.5 g||1.6 g|
|Protein||11.5 g||39.2 g|
|Salt||0.88 g||3.01 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle, then add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, chop the chestnut mushrooms roughly
Tip: chop them in different ways to create an interesting texture!
Dissolve 1/2  beef stock cube and the soft cheese in 200ml [350ml] boiled water – this is your creamy stock
Meanwhile, pat the rump steaks dry with kitchen towel, rub them with vegetable oil and season both sides with salt
Heat a large, wide-based pan over a high heat and once very hot, add the steaks
For medium-rare, cook for 2-3 min on each side
For medium, cook for 3-4 min on each side
For rare, cook for 2 min max on each side
Once done, transfer the steaks to a plate and rest until serving
Return the pan to a medium heat
Tip: add a drizzle of vegetable oil if the pan looks dry!
Add the mushrooms with a pinch of salt and cook for 4-5 min or until softened
Meanwhile, chop the parsley leaves finely, discarding the stalks
Once the mushrooms have softened, add the smoked paprika and cook for 1 min or until fragrant
Add the creamy stock with the Dijon mustard and Chinese rice wine and cook for 3-4 min or until thickened
Slice the rested steaks finely
Serve the sliced steaks over the stroganoff sauce with the cooked rice to the side
Garnish with the chopped parsley