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Beef stroganoff
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Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
45 minutes
45 minutes
Healthier twist on beef stroganoff without sacrificing flavor.
Ingredients:
- 62.50 ml plain flour
- 700g lean beef stir-fry strips (see note)
- 27.30 gm olive oil
- 1 brown onion, halved, thinly sliced
- 250g button mushrooms, sliced
- 48.80 gm Worcestershire sauce
- 255.00 gm beef style stock
- 37.60 gm Light Sour Cream
- Orrecchiette pasta, cooked, to serve
- Steamed green beans, to serve
- Micro herbs, to serve
Instructions:
- In a shallow dish, combine flour, salt, and pepper. Gently coat beef strips in the flour mixture. In a frying pan, heat 1 tablespoon of oil and add the beef. Sear over high heat until browned, stirring occasionally. Remove from pan.
- In a large non-stick frying pan over medium heat, heat 2 teaspoons of oil until shimmering. Add the onion and sauté for 3 minutes. Increase heat to high, then add the mushrooms and cook for 4 minutes until tender. Set aside.
- Put back the beef, onion, and mushrooms in the frying pan. Pour in the stock and Worcestershire sauce. Bring it to a boil, then lower the heat to medium-low. Let it simmer for 8 minutes until the sauce slightly thickens. Season with salt and pepper. Take the pan off the heat and mix in the sour cream.
- Garnish the stroganoff with a dollop of extra sour cream and micro herbs, and serve alongside pasta and green beans.