Beef Patty Stroganoff
with Roasted Asparagus
Cooking time
30 minutes
Servings
2/4
Calories
490 /serving
Stroganoff is made for savouring! This old world classic serves up meaty portobello mushroom in a velvety demi-glace sauce. It takes a modern approach to protein and carbs, from the oats in the patties to the trio of veggies on the side.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Portobello mushroom
- 2 Celery stalks
- 150g Shredded cabbage
- ½ Bunch of asparagus
- 12g Beef demi-glace
- 40g Rolled oats
- 4g Herbes de Provence
- 30ml Tomato paste
- 60ml Almond milk
Contains: Almonds • Eggs • Oats
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
1 or 2 Eggs
Total Fat
27 g
Saturated Fat
9 g
Sodium
600 mg
Total Carb
31 g
Sugars
8 g
Protein
35 g
Fibre
9 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the woody ends of the asparagus.
- Mince ¼ of the celery; thinly slice the remaining ¾ crosswise on an angle.
- Remove the stem from the mushroom; small-dice the cap.
Roast the vegetables
- In a large bowl, combine the cabbage, sliced celery, a drizzle of oil, ¼ of the herbes de Provence and S&P.
- On a lined sheet pan, toss the asparagus with a drizzle of oil and S&P.
- Roast, stirring and adding the cabbage and celery halfway, 10 to 15 min., until browned and tender.
Prepare & cook the patties
- Meanwhile, in a medium bowl, combine the beef, all but a pinch of the remaining herbes de Provence, 1 egg (double for 4 portions), the oats, minced celery and S&P.
- Form into 4 patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
- Heat the same pan on medium-high.
- Add the mushroom and sauté, 2 to 3 min., until nicely browned.
- Add the tomato paste and remaining herbes de Provence. Sauté, 30 sec. to 1 min., until dark red.
- Add the milk, demi-glace, 2 tbsp water (double for 4 portions) and S&P.
- Simmer, scraping up any browned bits, 2 to 3 min., until slightly thickened.
Plate your dish
- Divide the vegetables and patties between your plates.
- Spoon the sauce over the patties. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
