Mini beef stroganoff cobbs

A winning combination of two classic dishes, these mini beef stroganoff cobbs are a must-try this winter.

4

20m

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Divide the pea mixture and bread shells among serving plates. Fill bread shells with beef mixture. Season. Serve with reserved bread tops.


 

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