Beef stroganoff
A healthy and delicious beef stroganoff- comfort food at it’s best!
10 mins
35 mins
467 kcal
10 mins
35 mins
467 kcal
SERVES
2
DIFFICULTY
EASY
SERVES
2
Difficulty
EASY
Beef stroganoff used to be a real staple in my kitchen years ago, but I had forgotten all about it. I had some sour cream left over from another recipe recently, so decided to have a go at a lean version of it (I used to use a whole tub of sour cream!). I used to mainly flavour it with paprika, but in this version I tried a couple of slightly different additions, and I think it’s the nicest one I’ve ever made!
Just a little tip for adding in the sour cream at the end, if you gently warm it through before adding it, it prevents it from separating and making a grainy sauce. I have a little tiny saucepan which is perfect for this, or alternatively you could carefully warm it in the microwave.
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Beef stroganoff
Servings: 2
A healthy and delicious beef stroganoff- comfort food at it’s best!Syns: 1/2 syn per portion (cornflour- 1 syn total and sour cream 1.5 syns for 3 tbsp)Healthy Extra: none
Print Recipe
Ingredients
- 500 g thin frying steak sliced into strips
- 1 onion sliced into half moons
- 2 cloves garlic finely chopped
- 200 g button mushrooms sliced
- 2 tsp wholegrain mustard
- 2 tsp tomato puree
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tbsp worcestershire sauce
- 500 ml beef stock
- 1 tbsp cornflour
- 3 tbsp low fat sour cream
- salt and pepper
- low calorie cooking spray/spray oil
- parsley to garnish
Instructions
- In a large, deep frying pan, fry the onions gently in low calorie cooking spray (or spray oil) until soft- about 4 minutes
- Add the garlic, stir fry for another minute, and then add in the steak. Fry gently for a few minutes, until browned on the outside
- Add the tomato puree and the cornflour and stir through the other ingredients, then add half the beef stock.
- Stir everything well to combine, then add the mustard, garlic powder, paprika & worcestershire sauce, stirring them through the sauce.
- Add in the mushrooms, pour in the remaining stock and season with salt and pepper. Allow to simmer gently, uncovered for 25 minutes.
- At the end of the cooking time, gently warm your sour cream, either in a small pan, or in the microwave, and then add it to the beef mixture (this will prevent it from separating)
- Serve with chopped, fresh parsley sprinkled over the top.
Notes
It's always important to me how my food looks when I serve it- a sprinkle of paprika, a bit of black pepper and some fresh parsley complement this perfectly!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
