Mini beef stroganoff cobbs
A winning combination of two classic dishes, these mini beef stroganoff cobbs are a must-try this winter.
- 4 Coles Bakery Jumbo Crusty Rolls
- 500g Coles Australian No Added Hormones Beef Stir Fry
- 2 x 200ml pkts mushroom sauce
- 3 cups (360g) frozen baby peas
- 200g green olive dip
Preheat oven 200°C. Line a large baking tray with baking paper. Use a large serrated knife to cut 2cm from the top of each roll, reserving the tops. Scoop out soft bread centres, leaving 1cm-thick shells (reserve bread for another use). Place bread shells on lined tray. Spray with olive oil spray and bake for 5 mins or until lightly toasted.
Meanwhile, heat a non-stick frying pan over medium-high heat. Spray the beef with olive oil spray. Add half the beef to the pan and cook for 2 mins or until browned. Transfer to a plate. Repeat with the remaining beef. Return beef to the pan with mushroom sauce and half the peas. Cook, stirring occasionally, for 2 mins or until the mixture boils and thickens slightly. Remove from heat.
Cook the remaining peas in a saucepan of boiling water for 3 mins or until tender. Drain. Transfer half the peas to a bowl. Lightly crush. Stir in the remaining peas and the dip.
Divide the pea mixture and bread shells among serving plates. Fill bread shells with beef mixture. Season. Serve with reserved bread tops.