Name: Beef Stroganoff with Creamy Mashed Potato
Prep time: 60 min
Ingredients: 750 g uncooked steak; 250 mL beef stock; 1 tsp thickplus; 6 'A' scoops (6g) Shape It Powder; 200 g mushrooms ((chopped or sliced)); 50 mL water ((if possible, use the juices from cooking the mushrooms)); 4 'A' scoops (4g) Shape It Powder; 400 g cooked potato; 100 g butter; 100 g cream; Salt and pepper to taste; 1 large brown onion ((sliced)); 2 garlic cloves ((crushed)); 1 tbsp oil; 100 g tomato passata; 250 mL stock; 1 tsp thickplus; 4 tsp cornflour; Salt and pepper to taste

Instructions

Beef

In a large frying pan over a medium heat, add the steak and pan fry until cooked.
Place the steak and thickplus in a blender and blitz on high speed until they form a smooth mixture.
In a medium saucepan over a medium heat, bring the beef stock and Shape It Powder to the boil, then simmer gently for 2 minutes, stirring occasionally.
Pour the hot beef stock-Shape It mixture over the puréed steak and blend on high speed for 2–3 minutes or until smooth, scraping down the sides as required.
Pour the mixture into a tray, cover it with cling film, and refrigerate 2 hours or until it sets.
Remove the mixture from the fridge, heat it, and serve.

Mushrooms

Grease the Shape It Half Sphere Mould (5mL) with spray oil and set aside.
Spread the prepared mushrooms out on a tray and steam them in a combi oven for approximately 15 minutes at 100°C.
In a small saucepan over a medium heat, bring the water and Shape It Powder to the boil, then simmer gently for 2 minutes, stirring occasionally.
Pour the hot water-Shape It mixture into a blender, add the cooked mushrooms, and blend on high speed for 2–3 minutes or until smooth, scraping down the sides as required.
Pour the mixture into the prepared Shape It Half Sphere Mould, cover it with the mould lid, and refrigerate for 2 hours or until it sets.
Remove the mixture from the mould, then heat and serve it.

Mashed Potato

Place the cream and butter in a small saucepan and bring them to the boil over a medium heat, stirring constantly until the mixture thickens.
Pour the mixture over the cooked potato and mash them together until they become smooth.
Season the mashed potato to taste and serve.

Sauce

In a medium saucepan over a medium heat, add the oil, onion and garlic, and cook until they become soft.
Add the tomato passata, then reduce it by bringing it to a simmer, stirring occasionally.
Remove the sauce from the heat, pour it into a blender, add the thickplus, then blend together until the sauce becomes smooth.
Pour the sauce back into the same saucepan, add the stock and cornflour, then bring it to the boil over a medium heat until it thickens, stirring constantly.
Reduce the heat and simmer the sauce uncovered for a further 5 minutes.
Season the sauce to taste and serve it.

To Assemble and Serve

Cut the beef into strips and slice each half-sphere mushrooms in two.
On a serving plate, place the beef strips with the mushrooms, then pour the hot sauce over them.
Finish with mashed potato on the side.

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Beef Stroganoff with Creamy Mashed Potato