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Beef Stroganoff Pie

Beef Stroganoff Pie with Rocket and Mixed Leaves Salad 
  • 4 People
  • 80 min.
  • easy 
Tender beef fillet, onions, peppers and exotic mushrooms in a creamy Stroganoff sauce, all topped off with golden puff pastry. A great dish for celebrations with family and friends! 
Ingredients
  • 50 g butter
  • half an onion, finely chopped
  • half a red pepper, cut into fine strips
  • half a yellow pepper, cut into fine strips
  • half a green pepper, cut into fine strips
  • 150 g shimeji mushrooms
  • 400 g beef fillet, cut into strips
  • 125 ml cream
  • 48 g Knorr beef stroganoff Dry Cook-in-Sauce
  • 400 g puff pastry, thawed
  • 1 medium egg, for brushing
  • 80 g fresh rocket
  • 80 g mixed salad leaves
  • 10 ml olive oil, for dressing the salad
Cooking Method

  1. Preheat oven to 180 °C.

  2. Melt the butter in a hot pan, add the onions, peppers and mushrooms and fry gently until the vegetables are soft and the excess liquid has cooked away.

  3. Add the beef strips and cook for 6 minutes.

  4. Add the cream and the full contents of the sachet of KNORR Beef Stroganoff Dry Cook-in-Sauce. Stir well, then simmer until the sauce has reduced by half – the mixture should be quite creamy and not too dry.

  5. Remove the mixture from the pan and place in a 23-cm round pie dish.

  6. Lay the puff pastry sheet over the filling and remove the excess pastry around the edges. Press down lightly on the rim to seal.

  7. In a bowl, beat the egg with a fork, then brush the pastry with the egg wash.

  8. Prick the pastry using a fork, then use the left-over pastry to create shapes to decorate the top of the pie.

  9. Bake at 180 °C for 20–30 minutes, or until puffed and golden.

  10. Serve hot with a side salad of rocket and mixed leaves drizzled with olive oil.

  • Nut Free
  • Dairy Free
  • Gluten Free

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