Beef stroganoff

Beef stroganoff

Beef stroganoff

A healthy and delicious beef stroganoff- comfort food at it’s best!

time

10 mins

pan

35 mins

fire

467 kcal

time

10 mins

pan

35 mins

fire

467 kcal

Beef stroganoff

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

Course: Main Course
Cuisine: Russian
Keyword: Autumn, comfort, one-pot
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
10 mins
35 mins

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 @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
3 Comments
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Heike Herbert
8 months ago

Can’t get low fat sour cream anywhere in the UK ..can I replace it with low fat yoghurt and lemon juice?

Anne
7 months ago

Hi could you do this in a slow cooker xx

Admin
7 months ago
Reply to  Heike Herbert

I buy reduced fat sour cream in tesco, I have also bought it in Sainsburys and Asda. You could use half-fat creme fraiche instead, but I think that in this case, yoghurt would not taste right.