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Beef and vegetable stroganoff
Serves: 6
Time to make: 4 hrs 15 mins
Hands-on time: 15 mins
Ingredients
- 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
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Instructions
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 296cal
-
Kilojoules 1240kJ
-
Protein 40g
-
Total fat 11g
-
–Saturated fat 4g
-
Carbohydrates 10g
-
–Sugars 6g
-
Dietary fibre 4g
-
Sodium 380mg
-
Calcium 60mg
-
Iron 5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
