Cook the celeriac
Simmer celeriac in salted water for 18 minutes until crushable. Drain, steam-dry and mash with butter.

Seared beef, browned mushrooms and a tangy sour-cream sauce over buttery celeriac mash. Comfort food without the pile of noodles.

Stroganoff fails when beef boils in a crowded pan. Sear in batches, brown the mushrooms separately and add the sour cream last.
Tick each step as you go. Built-in timers keep the important moments close.
Simmer celeriac in salted water for 18 minutes until crushable. Drain, steam-dry and mash with butter.
Cook beef in two fast batches for 60 to 90 seconds per side, then rest it on a plate.
Cook mushrooms hard for 5 minutes, add onion for 4 minutes, then garlic for 30 seconds.
Add stock and reduce. Lower the heat, stir in sour cream and return beef for one minute without boiling. Serve over mash.
Energy2,420 kJ
Protein49 g
Carbohydrate18 g
Fibre7 g
Fat35 g
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