Healthy Beef Stroganoff Recipe
How to Make Healthy Beef Stroganoff
- Trim the fat from the steak and cut into strips. Place strips in a small dish and season with salt and pepper and 1 tablespoon of olive oil. Toss through, to coat. Heat oil in a large, non-stick frying pan over medium-high heat. Cook beef, in batches, for 1-2 minutes, turning as required. Set aside on a plate, loosely covered with foil.
- Add remaining oil to pan, add onion and cook for 3-4 minutes or until softened. Add mushrooms and cook for 2-3 minutes or until lightly browned. Add beef stock, Worcestershire sauce and tomato paste. Stir well and bring to the boil. Reduce heat and simmer for 2 minutes.
- Stir in yogurt (or sour cream) and simmer for 1-2 minutes or until slightly thickened. Return beef and any juices to pan and heat through for a further 1-2 minutes. Remove from heat and stir through baby spinach.
- While sauce is cooking, follow packet directions and boil pasta in salted water until cooked. Steam vegetables until tender/crisp and bright green in colour. Serve beef stroganoff with drained pasta, steamed beans and broccolini. Sprinkle with ground paprika and parsley and garnish with lemon wedges.
- When cooking beef strips, cook one side until the first sign of moisture appears on uncooked side, then turn and cook other side to complete the cooking. This means the beef strips brown well and the meat will be tender.
- Beef fillet, sirloin or scotch fillet cut into strips would also be delicious in this recipe.
- Swap pasta for zoodles (zucchini noodles) for a tasty, carb-free choice. Swap baby spinach for baby rocket or kale.
Recipe: Courtesy of Australian Beef