Beef and mushroom stroganoff

Beef and mushroom is a classic combo that’s always a winner, this creamy and comforting stroganoff will not disappoint! A healthy tasty midweek dinner the whole family will love, with an easy gluten free option.

Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

cooking spray oil

400g rump steak, trimmed, thinly sliced

1 large onion, sliced

2 cloves garlic, finely chopped

200g button mushrooms, sliced

2 teaspoons mild paprika

¾ cup salt-reduced chicken stock

2 tablespoons no-added-salt tomato paste

3 teaspoons Dijon mustard

2 tablespoons reduced-fat sour cream

400g pasta, cooked

Instructions

Stay Awake

1 Spray a frying pan with oil and cook beef over a high heat for 3-4 minutes, or to your liking. Transfer to a plate to keep warm.

2 Reduce heat to medium. Add onion, garlic and mushrooms. Cook, stirring, for 5 minutes until soft. Add paprika. Cook, stirring, for 1 minute. Stir in stock, tomato paste and mustard. Return beef to pan. Stir to combine. Bring to the boil then simmer for 5 minutes until sauce is thick and beef is cooked through.

3 Stir in sour cream. Serve beef over pasta and sprinkle with chopped parsley (optional).

Serving suggestion

Green salad

Variations

Make it gluten free: Use gluten-free stock, tomato paste, mustard, sour cream and pasta.

HFG tip

This recipe is always a hit – serve with regular ingredients if no one in your household needs to eat gluten-free.

Nutrition Info (per serve)

Calories 557 cal

Kilojoules 2330 kJ

Protein 35 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 80 g

Sugar 6 g

Dietary fibre 5 g

Sodium 250 mg

Calcium 30 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.