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).
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.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 3g
Dietary fibre 5g
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