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Beef stroganoff with kale, garlic and herbs rice_Low

Beef stroganoff with kale

Discover a delicious twist on a classic dish with our Beef Stroganoff featuring tender beef, fresh kale, and a flavorful garlic and herbs rice. Perfect for a comforting and nutritious meal.

  • 16 - 30 Minutes
  • Easy
  • 2




  • 1 x 250g pouch Tilda Garlic & Herbs rice
  • 300g rump steak, visible fat removed ( for nutrition – 250g beef)
  • 1 tbsp olive oil
  • 200g chestnut mushrooms, cleaned and sliced
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 300ml freshly made beef stock (using 1/2 x beef stock cube)
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 75g kale, chopped
  • 2 heaped tbsp crème fraiche
  • ½ x 25g pack flat leaf parsley, leaves chopped

How to make Beef stroganoff with kale

  1. Slice the steak into 2cm wide strips. Toss in 1 tsp oil and season with black pepper. Heat a large non-stick sauté/frying pan until hot. Over a high heat, sear the beef for 1-2 minutes until browned all over, but rare. Used a slotted spoon to transfer to a dish to rest.

  2. Return the pan to a high heat, add the remaining oil. Then add the mushrooms and stir-fry for 3 minutes until browned and softened. Reduce the heat to medium and add the onions. Cook for 5 minutes, stirring occasionally. Then stir through the garlic, cook for a further minute.

  3. Increase the heat, add the hot beef stock and any juices from the rested beef. Stir in the mustard and Worcestershire sauce. Bubble for 5 minutes until the sauce is reduced by half.

  4. Meanwhile, steam the kale in a steamer for 2-3 minutes until tender. Cook the rice in the microwave according to the pack instructions. Fold the kale into the rice.

  5. Return the beef to the pan, reduce the heat to medium and heat through - cook for 1-2 minutes, until the meat is cooked to your liking. Stir in the crème fraiche. Season to taste.

  6. Serve the garlic and herb kale rice with the beef stroganoff. Finish with flat leaf parsley.