A winning combination of two classic dishes, these mini beef stroganoff cobbs are a must-try this winter.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes
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
Nutritional information
Nutrition Information Per Serve Energy: 3384kJ/810 Cals (39%) Protein: 41g (82%) Fat: 46g (66%) Sat fat: 7g (29%) Carb: 55g (18%) Sugar: 9g (10%) Fibre: 8g (27%) Sodium: 1650mg (83%)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
A winning combination of two classic dishes, these mini beef stroganoff cobbs are a must-try this winter.
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.
