Casseroles, Stews

Mediterranean beef stroganoff

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Carolyn Robertson

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Serves: 1

Time to make: 20 mins

Ingredients

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1 small orange kumarasweet-potatoX, peeled, chopped

spray oil

½ onion, finely chopped

1 cup mushrooms, sliced

120g lean beef stir-fry strips

2 teaspoons Mediterranean Paste (we used Gourmet Garden)

½ cup liquid salt-reduced beef stock made with ½ cup boiling water and ½ teaspoon salt-reduced beef stock powder

⅓ cup chickpeagarbanzoXsgarbanzosX, drained, rinsed

1 cup stir-fry vegetables

1 tablespoon reduced-fat crème fraîche

Instructions

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1 Place kumara in a pan with water and cook for 10-12 minutes. Meanwhile, heat oil in a non-stick pan and cook onion and mushrooms until softened.

2 Add a little more oil spray. Add beef. Cook until evenly browned. Add paste and toss to coat beef. Add stock and chickpeas and bring to the boil. Reduce heat. Simmer for 5 minutes.

3 Meanwhile, stir-fry or cook vegetables in the microwave or for a few minutes in boiling water until tender. Drain kumara then mash. Stir crème fraîche through beef. Serve with kumara and stir-fry veges.

Variations

Make it gluten free: Use gluten-free beef stock and check crème fraîche is gluten free.
Instead of Mediterranean Paste, use tomato paste or sun-dried tomato pesto (check gluten free if applicable).

Nutrition Info (per serve)

Calories 610 cal

Kilojoules 2550 kJ

Protein 41 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 70 g

Sugar 19 g

Dietary fibre 12 g

Sodium 860 mg

Calcium 110 mg

Iron 6 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.

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