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Beef stroganoff
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Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
35 minutes
35 minutes
Healthier beef stroganoff: Low-fat, low-carb, and heart-friendly twist on a classic family favorite.
Ingredients:
- olive oil cooking spray
- 500g beef fillet, trimmed, cut into thin strips
- 1 brown onion, thinly sliced
- 250g button mushrooms, sliced
- 2.50 gm smoked paprika
- 7.50 gm cornflour
- 127.50 gm salt reduced chicken style liquid stock
- 24.40 gm worcestershire sauce
- 187.50 ml Greek style yoghurt
- 62.50 ml flat-leaf parsley leaves, finely chopped
- 600g steamed vegetables, to serve
Instructions:
- Prepare the frying pan by spraying it with oil and heating it over high heat. Cook one-third of the beef, continuously stirring, until it's browned all over, for about 30 to 60 seconds. Transfer the cooked beef to a plate. Repeat this process with the remaining beef in two more batches using oil each time.
- - Lower the heat to medium and spray the pan with oil. Sauté the onion for 5 minutes until soft, then add garlic and mushrooms. Cook for an additional 2 to 3 minutes until the mushrooms are tender. Stir in the paprika and cook for 1 more minute.
- In a small jug, mix cornflour, stock, and Worcestershire sauce. Pour stock mixture into mushroom mixture. Cook and stir until the sauce boils. Reduce heat to medium-low and simmer for 2 minutes. Add yogurt and cook for another 2 minutes without boiling to avoid splattering. Return beef and juices to the pan, warm through while stirring. Finally, mix in parsley and season with pepper. Serve the stroganoff over plates with steamed vegetables on the side.