Creamy Beef & Spinach Stroganoff

This week's recipe is super nutritious and easy to prepare, and one of our most popular meals with the children and teachers alike.

Creamy Beef & Spinach Stroganoff

Recipe by Clean Plate

Serves 10 pre-schoolers

Ingredients:

1           Tbsp                  Olive oil   or substitute cooking oil         
1           each                 Onion, finely chopped
2          each                  Celery stalks, finely chopped
1          each                  Carrot, finely diced
½         kg                        Beef mince, lean             
1           tsp                      Garlic, crushed  
200     g                           Button mushrooms, roughly diced
1           tsp                      Thyme (optional)
1           tsp                      Paprika
1           Tbsp                  Tomato paste   
1           Tbsp                  White flour        
1           cube                  Reduced-sodium beef stock (we recommend Massel)  
200     ml                       Water, boiling (to dissolve stock cube)
½         can (375ml)     Evaporated cream, light and creamy
150      g                        Frozen spinach, defrosted and excess water drained
            pinch                 Salt (optional)
375      g                        Small pasta shells

Method:

1. In a large frying pan, heat up the half of the olive oil and add the onion, celery and carrot. Cook the vegetables gently, over a medium-low heat, for 10 minutes or until softened. Remove from the pan and Reserve.

2. In the same frying pan, heat up the remaining olive oil and brown the mince. When the meat starts releasing juices, add the reserved cooked vegetables and crushed garlic. Cook for a minute and, when fragrant, add the mushrooms. If you have any fresh thyme growing in the garden, you can add a sprig of it at this point. It’ll give a lovely aroma and taste to the stroganoff.

3. When the mushrooms have softened, add the the paprika, followed by the tomato paste and the flour, stirring in between each addition and cooking the flour for a few minutes, before adding the beef stock and water.

4. Stir and simmer until the sauce thickens. At this point, use your judgement - if the sauce is too thick, add a little more water, and if it’s watery, let it bubble for a few minutes, to reduce some of the liquid before adding the evaporated cream.

5. Simmer for a few minutes and add the chopped spinach. Add the salt (if using), and the chopped parsley.

6. Meanwhile, cook the pasta, following the packet instructions. 

Dietary Information:

This recipe is Nut Free and Egg Free

To make it Gluten Free: Use gluten free flour and serve with gluten free pasta or rice                 
To make it Dairy Free:  Omit evaporated cream
To make it Vegetarian: Substitute canned lentils, drained, for beef mince