- 250g pappardelle or fettucine
- 400g lean beef stir-fry strips
- 1 onion, thinly sliced
- 1 cup mushrooms, thinly sliced
- 2 teaspoons paprika
- 100ml reduced-fat sour cream, plus extra, to serve
- 4 cups steamed broccoli or green beans, to serve
1 Cook pasta of choice according to packet instructions and drain well.
2 Meanwhile, heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Add beef strips in batches and cook for 1-2 minutes per side or until browned. Transfer to a plate, cover to keep warm and set aside.
3 Add onion to pan and fry gently until soft. Add mushrooms and paprika and stir for 3-4 minutes, or until fragrant. Return reserved beef and any juices to pan with 3-4 tablespoons of water to thin sauce. Stir well and bring to the boil. Reduce heat to low, cover pan and simmer for 5-6 minutes or until beef is tender and sauce is thick. Remove pan from heat and stir through sour cream.
4 Combine beef stroganoff with pasta and divide among 4 bowls. Top with an extra dollop of sour cream, season with black pepper and serve with steamed greens.
Nutrition Info (per serve)
Total fat 18g
Saturated fat 7g
Dietary fibre 6g
Scatter stroganoff with fresh thyme.
Make it gluten free: Use gluten-free pasta and check paprika and sour cream are gluten free.
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