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
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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.
