Beef Stroganoff with Mashed Potatoes

1. 1 Stewing beefpack 600 g ≈ $11.47 150 g
2. 2 Potatoes≈ $2.19 per kg 250 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Sour cream 15%pack 300 g ≈ $1.60 50 g
5. 5 Wheat flour 8 g
6. 6 Milk 2.5%pack 930 ml ≈ $0.88 60 ml
7. 7 Butterpack 180 g ≈ $1.58 10 g
8. 8 Sunflower oil 10 ml
9. 9 Mustard 5 g
10. 10 Salt 3 g
11. 11 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice beef into thin strips (0.5 cm x 5 cm), cut onions³ into half-rings. Peel potatoes² and chop into large chunks.

2. Boil potatoes² in salted water for 15–20 minutes until fork-tender.

3. Heat sunflower oil in a pan over high heat. Fry beef in a single layer in batches for 3–4 minutes until browned. Remove to a plate.

4. In the same pan, sauté onions³ for 4–5 minutes until golden. Stir in flour and cook for 1 minute.

5. Add sour⁴ cream, mustard, and 100 ml water, stir, and bring to a gentle simmer. Return beef, season with salt and pepper.

6. Cover and simmer on low heat for 25–30 minutes until beef is tender and sauce thickens.

7. Drain potatoes², mash, add warm milk⁶ and butter⁷, whip until fluffy, and serve with stroganoff.