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healthy low fat beef stroganoff slimming world
18th June 2018
Autumn | Beef | Comfort | Family | Mains | One pot | Recipes | Slow cooker

Beef stroganoff

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

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.

Healthy beef Stroganoff Slimming World

 

 

 

My Recipe

Serves: 4
Syns: 1/2 syn per portion (cornflour- 1syn total and sour cream 1.5 sysn for 3 tbsp)
Healthy Extra: none

Ingredients

  • 500g thin frying steak, sliced into strips
  • 1 onion, sliced into half moons
  • 2 cloves garlic, finely chopped
  • 200g button mushrooms, sliced
  • 2 tsp wholegrain mustard
  • 2 tsp tomato puree
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp worcestershire sauce
  • 500ml beef stock
  • 1 tbsp cornflour
  • 3 tbsp low fat sour cream
  • salt and pepper
  • low calorie cooking spray/spray oil
  • parsley to garnish

Method

  1. In a large, deep frying pan, fry the onions gently in low calorie cooking spray (or spray oil) until soft- about 4 minutes
  2. 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
  3. Add the tomato puree and the cornflour and stir through the other ingredients, then add half the beef stock.
  4. Stir everything well to combine, then add the mustard, garlic powder, paprika & worcestershire sauce, stirring them through the sauce.
  5. Add in the mushrooms, pour in the remaining stock and season with salt and pepper. Allow to simmer gently, uncovered for 25 minutes.
  6. 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)
  7. Serve with chopped, fresh parsley sprinkled over the top.

Additional Info

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!

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