Beef and mushroom stroganoff
(at time of publication)
- cooking oil spray
- 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
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).
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 5g
Make it gluten free: Use gluten-free stock, tomato paste, mustard, sour cream and pasta.
This recipe is always a hit – serve with regular ingredients if no one in your household needs to eat gluten-free.
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