Beef Stroganoff
An easy homemade lighter beef stroganoff — a firm family favourite, perfect with rice or noodles.
Ingredients
- 400g lean raw beef tenderloin, sirloin or rump steak - sliced into thin strips
- 1 large onion - halved and sliced thinly
- 3 garlic cloves - crushed
- 10 button mushrooms - sliced thinly
- 400ml beef stock
- 2 tbsp tomato purée
- 2 tsp Dijon mustard
- 1 sprig fresh thyme (or 1/2 tsp dried thyme)
- 1/2 tsp sweet paprika
- Splash of Worcestershire sauce
- Splash of balsamic vinegar
- 5 tbsp light cream cheese (or fat-free natural yoghurt if you prefer)
- Low calorie cooking spray
- Salt and pepper - to season
- Freshly chopped Italian parsley - to serve
Instructions
- Heat a non-stick frying pan and spray with cooking oil. Add the beef, season with salt and pepper and cook until it starts to go golden. Remove and set aside.
- Add the thyme to the beef stock.
- Add the onions, garlic and mushrooms to the frying pan along with a couple of tablespoons of the stock. Keep on a high heat to cook until golden — as the stock reduces, keep adding more, repeating the process until only a quarter of the stock remains and the onion and mushrooms are nicely caramelised.
- Return the beef to the pan along with the rest of the stock, a splash of Worcestershire sauce, balsamic vinegar, the tomato purée, paprika and mustard. Simmer until the sauce has almost reduced, then remove from the heat and stir in the cream cheese (or yoghurt).
- Serve topped with freshly chopped Italian parsley, alongside rice, pasta, potatoes, cauliflower rice or your choice of vegetables.