Beef and vegetable stroganoff

Author: Rebecca Johnston

Photographer: Carolyn Robertson

Serves: 6

Time to make: 4 hrs 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

900g blade steak
2 tablespoons no-added-salt tomato paste
1 onion, peeled, thinly sliced
2 green capsicums, chopped
2 carrots, scrubbed, chopped
1 ½ cups salt-reduced liquid beef stock
420g can condensed mushroom soup
1 teaspoon smoked paprika
1 tablespoon HP steak sauce
2 bay leaves
1 cup frozen peas
200g button mushrooms, chopped
¼ cup Philadelphia Light Cream for Cooking
⅓ cup chopped fresh flat-leaf parsley

Instructions

Stay Awake

1 Trim excess fat from steak and chop in chunks.

2 Place in the slow cooker with all the ingredients except mushrooms, cream and parsley. Stir well. Cook on high for 4 hours or on low for 7-8 hours. Season to taste with salt and pepper. Add mushrooms and peas 1 hour before serving and stir through cream 20 minutes before serving.

3 Garnish with parsley.

Serving suggestion

Serve with wholegrain pasta.

Nutrition Info (per serve)

Calories 296 cal

Kilojoules 1240 kJ

Protein 40 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 4 g

Sodium 380 mg

Calcium 60 mg

Iron 5 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.