Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Beef and mushroom stroganoff – it certainly isn’t diet food, but my god is it delicious.

Strips of beef, smokey paprika, mushrooms and sour cream, served with starchy carbs <3. Can I get a hells yeah?! Super quick to prepare, packed with flavour and creamy enough that everyone will love it. It’s an ideal winter meal, which is why this bad boy is on track for dinner in at my house tonight.

Ingredients
  • 500g of beef rump steak – sliced
  • 1 packet McCain Sliced Mushrooms
  • 1 medium brown onion – halved and finely sliced
  • 2 cloves of garlic – crushed
  • 1 tbs tomato paste
  • 1-2 tbs of sweet smoked paprika
  • 500ml Beef stock
  • ¾ cup of sour cream
  • 1 tbs olive oil
  • 3 tbs of plain flour
  • 500g Fettuccini, rice or potatoes – cooked
  • Fresh parsley – to serve
  • Salt and pepper
Method
  1. Heat olive oil in a large frying pan over a high heat. Add onion and garlic and cook, stirring for 2-3 minutes or until fragrant and onion has softened.
  2. Meanwhile, add the plain flour to a medium sized mixing bowl or freezer bag and season with salt and pepper. Add the strips of beef and toss well to coat. Add beef to the fry pan and cook stirring for 5 minutes or until beef is evenly browned.
  3. Add tomato paste and paprika and cook for 2 minutes. Add McCain Sliced Mushrooms and beef stock and cook, simmering for 10-15 minutes or until beef is cooked, mushrooms are tender and sauce has thickened. Add sour cream and stir well to combine. Season with salt and pepper and serve immediately with fettuccini and top with fresh parsley.

Enjoy!

Bagel Crisp Nachos

Beef, Bean and Bagel Nachos

Bagel Crisp Nachos

Did you know that Abe’s Bagels – Bagel Crisps contain 70% less fat than regular crisps? And, their scrumptious flavours contain no artificial colours, flavours or preservatives. Hells yeah! Meaning now you can have your crisps, and eat them too.

While chomping on these crisps, I thought I would try something different with my crisps, rather than cracking a packet and plonking on the couch or serving them with dip. Enter, Beef, Bean and Bagel Nachos; by replacing the standard nacho corn chips with bagel crisps not only will you be reducing your families fat intake, but the sturdy nature of the bagel crisps gives you superior scooping power as your crisp wont buckle under topping pressure or go soggy. Win.

Ingredients

  • 1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 500g beef mince
  • 1 brown onion – halved and finely sliced
  • 2 cloves of garlic – crushed
  • 1 tbs of oil olive
  • 420g tin of four bean mix – rinsed and drained
  • ¼ cup of tomato paste
  • ½ cup of water
  • 1 tsp of sweet paprika
  • 1 tsp of smoked paprika
  • 1 tsp of ground coriander
  • 1 tsp of Moroccan spice mix
  • ½ tsp of cinnamon
  • ½ cup of tasty cheese
  • 1 avocado – diced, to serve
  • Fresh coriander leaves, sour cream, and sweet chilli sauce, to serve

Method

  1. Heat oil in a large pan over a medium-high heat. Add onion and garlic and cook stirring for 2-3 minutes until onion begins to soften.
  2. Add beef mince, bean mix, tomato paste and herbs. Cook, using a fork to break up the mince, for 3-5 minutes or until beef mince is browned and herbs are fragrant.
  3. Add water and allow to simmer uncovered for 5 minutes or until sauce has reduced and thickened.
  4. Pile Abe’s Bagels – Marlborough Sea Salt Bagel Crisps on an oven proof serving dish, top with beef and bean mix, top with cheese and grill under a medium grill to melt and brown.
  5. Top with fresh coriander leaves and diced avocado, and serve immediately with sour cream and sweet chilli sauce.

Enjoy!

Mexican Fries

Chips of the World – Mexico – Carne Asada Fries

Mexican Fries

Ingredients

  • 1 packet of McCain Superfries Shoestring
  • 500g of rump steak – cut into strips
  • 1 tbs of olive oil
  • Hot chilli sauce to serve
  • Sour cream to serve
  • Finely sliced shallots to serve

Method

  1. Cook McCain Superfries Shoestring as per packet instructions.
  2. Meanwhile, heat olive oil in a medium pan over a high heat, reduce heat to medium, add steak strips and cook as desired.
  3. Remove chips from the oven and evenly divide chips and steak amongst serving plates, scatter with shallots and serve immediately with sour cream and hot chilli sauce.

 

Cob Loaf Dip

Cob Loaf Dip

A few weekends ago I went to a BBQ with a delicious cob loaf dip that I had not seen before. After much pestering I was given the recipe and I wanted to share it with you. Omitting the frozen spinach of a more traditional cob loaf dip recipe means you can make it in a flash, I’m talking under five minutes, and you can whip it up as a go snack for bring-a-plate parties when you are pressed for time.

Ingredients

  • 1 cob loaf
  • 1 tub of lite sour cream
  • 1 tub of cream cheese
  • 1 can of pink salmon
  • 1 packet of spring vegetable dried soup mix

Method

  1. Drain the salmon and add to a medium sized bowl. Remove the bones and mash.
  2. Add the sour cream, cream cheese and spring vegetable soup mix and stir until well combined.
  3. Cut the top off the cob loaf and carefully pull out the bread from inside making a bowl of sorts. Make sure you don’t get too over excited with this step and put a whole in the crust or your mixture will leak out.
  4. Some people like to toast the bread bowl and bread but I don’t as I find the bread becomes almost stale as it cools and jabs you in the mouth when you try and chew it.
  5. Transfer your bread bowl to a nice plate, scatter the bread pieces around the outside, spoon in your mixture and place the bread lid askew. I also sprinkled some paprika on the top of the dip so it didn’t look like a beige blob, but that is optional.

Enjoy!