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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This creamy stroganoff is packed with vegetables and protein to keep you feeling full. You won't even notice that it's slightly lower in carbs too!
1 Heat the olive oil in a large deep frying pan over high heat. Add the beef in 2 batches and cook each for 2 min. Transfer to a bowl and cover to keep warm.
2 Reduce the heat to medium. Add the onion and mushrooms and cook, stirring occasionally, for 4–5 min or until just starting to soften. Add the garlic, paprika and tomato purée and cook, stirring, for 2 min. Add the mustard, Worcestershire sauce, bay leaves and stock. Cook the mixture, stirring occasionally, for 10 min.
3 Remove the pan from the heat and return the beef and any juices to the mixture. Season with freshly ground black pepper, then let the it stand, uncovered, for 10 min.
4 Meanwhile, make the garlic spinach and beans: heat the oil in a large saucepan over high heat. Add the garlic, spinach, beans and 5 tablespoons water, then cook, stirring, for 3 min or until the spinach has wilted and the beans are just tender. Stir in the parsley and some ground black pepper.
5 Stir the yoghurt through the beef mixture until just combined, then serve the stroganoff with the garlic spinach and beans.
Calories 328 cal
Kilojoules 1372 kJ
Total fat 13 g
Saturated fat 4 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
I should have stuck to my gut feeling, that the beef needed to be left in while the sauce cooked. The flavours in this are wonderful, but the beef was tough. I will make this again but give the meat longer cooking. I left the mushrooms out until the last 3 minutes, because I don’t like the texture of mushrooms that have been cooked a long time. Flavour gets 5 stars.
Delicious, I cooked the beef for the stated time but due to the above comment I sliced the beef thinly like a stir fry prep. Meat was tender and flavours very nice. Would make this again.