Better-for-you beef stroganoff

Share:
Share on FacebookShare on TwitterShare on Pinterest
This tasty treat will instantly become a family favourite! Source: Getty.

Beef stroganoff has long been a family favourite dish to whip up for guests or cook as a tasty dinner for yourself on a chilly night. The only downside is it’s never been the healthiest of comfort foods.

But this new recipe packs in the same tasty flavours as the classic dish but there’s no need for you to feel guilty about going back for seconds, with lower fat ingredients swapped in. Why not give this lighter and super easy dish a go?

Ingredients

  • 2 teaspoons olive oil
  • 500g beef fillet, fat trimmed, thinly sliced
  • 1 white onion, thinly sliced
  • 200g Swiss brown mushrooms, halved or sliced
  • 200g button mushrooms, halved or sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • 200ml salt-reduced beef stock
  • 60ml (1/4 cup) reduced-fat sour cream
  • 100g baby spinach
  • 2 x 250g pkt zucchini noodles

Method

  1. Heat half olive oil in large non-stick frying pan over high heat. Cook beef, in 2 batches, for 2 minutes or until golden. Transfer to plate.
  2. Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms. Increase heat to high. Cook, stirring, for 3-4 minutes or until browned. Add garlic and paprika. Cook, stirring, for 1 minute or until aromatic. Add Worcestershire sauce and stock and bring to the boil.
  3. Reduce heat to low, return beef to pan. Gently simmer for 1-2 minutes or until heated through. Stir through cream and spinach. Cook until spinach has just wilted.
  4. Microwave zucchini noodles following packet directions. Serve beef with zucchini noodles.

Leave your comment

Please sign in to post a comment.