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–+ servings

Beef Stroganoff (children)

Print Recipe
Allergen
CMP
,
Fish
,
Milk (dairy)
Servings 20

Ingredients

  • 1 kg Lean beef Mince
  •  
    2 cup Mushroom fresh, other
  •  
    1.7 kg Mixed vegetables _fresh/frozen, raw
  • 4 tbsp Tomato paste regular
  •  
    2 Onions mature, brown, raw
  • 1.5 cups Yoghurt commercial, greek, regular fat, ~3.5% fat
  • 2 tb Worcestershire Sauce
  •  
    1 cup Beef Stock reduced salt
  • 6 tsp Cornflour regular

Instructions
 

  • 1.Spray a heavy-based frying pan with oil. Heat over high heat. Add the beef. Cook, stirring, until browned all over. Remove to a plate. Reduce heat to medium.
  • 2.Spray pan with oil. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and chopped mushrooms and frozen vegetables. Cook, stirring, for 4-5 minutes or until vegetables are tender.
  • 3.Combine cornflour, stock, tomato paste and worcestershire sauce in a small jug. Stir stock mixture into vegetable mixture. Cook, stirring, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes. Add yoghurt and cook, stirring, for 2 minutes (do not boil, as mixture might curdle). Return beef to pan. Stir until warmed through. Spoon and serve with pasta or rice
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Notes

Vegetarian version: 
  • Replace mince with 50% of the weight in Quorn (due to higher protein content). Quorn doesn't need as long to cook as beef mince. 
 
 
1. Milk (Dairy)
  • Source in recipe: Yoghurt
  • Modification: Use a dairy-free yoghurt alternative (such as coconut, soy, or almond yoghurt—choose soy/nut-free if needed for additional allergies).
2. Fish
  • Source in recipe: Worcestershire sauce (many brands contain anchovies, a fish product)
  • Modification: Use a vegetarian Worcestershire sauce (anchovy-free) or substitute with a mix of balsamic vinegar and a dash of tamari/soy sauce (check for other allergens as needed).
3. Wheat/Gluten/Barley/Oats/Rye
  • Possible source in recipe:
    • Worcestershire sauce (some brands contain wheat/gluten as a thickener or malt vinegar from barley)
    • Cornflour is typically gluten-free, but always check the label for cross-contamination if gluten/wheat allergy is severe.
    • Beef stock (some commercial stocks contain wheat/gluten/barley)
  • Modification:
    • Use a gluten-free, wheat-free, barley-free Worcestershire sauce and beef stock.
    • Ensure cornflour is certified gluten-free if necessary.
4. Soy
  • Possible source in recipe: Some brands of Worcestershire sauce, commercial stocks, or dairy-free yoghurts
  • Modification: Use soy-free Worcestershire sauce, stock, and yoghurt if required.
5. Sulphites
  • Possible source in recipe: Some commercial stocks, Worcestershire sauce, and even some frozen/canned vegetables
  • Modification: Use sulphite-free stock and Worcestershire sauce, and check frozen vegetables for preservatives.
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