Beef Stroganoff

I’ve previously posted a recipe for kangaroo stroganoff but I thought, since beef is slightly more common, I should probably post my recipe of the more traditional  version of the dish. You can serve the stroganoff with whatever you fancy, pasta, rice or potatoes, the worlds your oyster! I’ve pointed it with pasta here so just be sure to amend the points if you use an alternative.

smart points and nutritional information

Serves 2 = 11sp per serving on BLUE and GREEN and 5sp on PURPLE (when using whole grain rice or pasta)

Per serving

• Calories – 633
• Fat – 14.2g
• Carbs – 65.6g
• Protein 56.1g

Ingredients

300g lean rump or frying steak, raw, fat removed and cut into thin strips

1 tbsp plain flour

2 tsp paprika

1 onion, sliced

2 cloves of garlic, peeled and finely chopped

Box of mushrooms, sliced

2 tsp Dijon mustard

1 tbsp tomato puree

1 beef stock cube (made up with 400ml boiling water)

Grating of nutmeg

2 tbsp half fat sour cream

1/2 tsp red wine vinegar

Handful of parsley, roughly chopped

120g tagliatelle (wholewheat if on F&H)(or 120g dried basmati rice if you fancy that instead)

Method

Coat the beef in ½ the flour, ½ the paprika and season with salt and pepper.

Spray a large frying pan with 1kal and fry the steak on a medium/high heat until browns (I fried for around 6 minutes). Remove from the pan and pop to one side on a plate.

Spray the pan again with 1 kal, add the onions to the pan and fry for a few minutes and then add the rest of the flour.  Fry for another few minutes until the onions start to soften (add a little water if the pan gets too dry). Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock. Add the meat back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.

Whilst the stroganoff is simmering, put the pasta (or rice) on til al dente, then drain.

Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Add the parsley and red wine vinegar, stir, taste and season if needed. Stir through the pasta, coating well and serve in some nice big pasta bowls.

Enjoy!

Print Pin

5 from 1 vote

Beef Stroganoff

Nutritional Information

Per serving

11sp on BLUE and GREEN and 5sp on PURPLE (when using whole grain rice or pasta)

Calories - 633

Fat - 14.2g

Carbs - 65.6g

Protein 56.1g

Course Main Course

Cuisine Russian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 633kcal

Ingredients

• 300 g lean rump or frying steak raw, fat removed and cut into thin strips
• 1 tbsp plain flour
• 2 tsp paprika
• 1 onion sliced
• 2 cloves of garlic peeled and finely chopped
• 1 box of mushrooms sliced
• 2 tsp Dijon mustard
• 1 tbsp tomato puree
• 1 beef stock cube made up with 400ml boiling water
• Grating of nutmeg
• 2 tbsp half fat sour cream
• 1/2 tsp red wine vinegar
• Handful of parsley roughly chopped
• 120 g tagliatelle wholewheat if on F&H(or 120g dried basmati rice if you fancy that instead)

Instructions

• Coat the beef in ½ the flour, ½ the paprika and season with salt and pepper.
• Spray a large frying pan with 1kal and fry the steak on a medium/high heat until it browns (I fried for around 6 minutes). Remove from the pan and pop to one side on a plate.
• Spray the pan again with 1 kal, add the onions to the pan and fry for a few minutes and then add the rest of the flour.  Fry for another few minutes until the onions start to soften (add a little water if the pan gets too dry)
• Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock.
• Add the meat back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.
• Whilst the stroganoff is simmering, put the pasta (or rice) on til al dente, then drain.
• Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Add the parsley and red wine vinegar, stir, taste and season if needed.
• Stir through the pasta, coating well and serve in some nice big pasta bowls.