HFG beef stroganoff
(at time of publication)
Instructions
Step 1 Heat 1 tablespoon olive oil in a heavy-bottomed pan; add the onion and the mushrooms and cook over a medium heat until soft. Remove from the pan and set aside.
Step 2 Heat second measure of oil in the pan; add the beef strips and stir-fry until nearly cooked (about 3-5 minutes over a high heat), drain any liquid.
Step 3 Add the flour and mustard powder and stir until the beef is coated. Add Worcestershire sauce, red wine and stock; stir to mix and bring to the boil. Simmer for a few minutes until sauce thickens. Add the onion and mushrooms back to the pan and stir. Remove from the heat.
Step 4 Stir in the sour cream and lemon juice and stir to combine. Taste for seasoning, heat briefly and then serve immediately over rice or pasta.
Variations
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For an even healthier stroganoff, use yoghurt instead of sour cream. To prevent curdling, mix an extra tablespoon of flour with the yoghurt and add at the very last minute. Heat carefully before serving and DO NOT BOIL!
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Try serving over brown rice. Brown rice has more fibre and more nutrients and adds a lovely nutty flavour and texture.
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Try adding some extra vegetables – sliced courgette, tomatoes and capsicum work well.
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Replace beef with chicken breast – the result is just as delicious!
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A couple of teaspoons of tooilmato paste stirred into the sauce makes an interesting variation.
HFG Tip
Make extra and use the next day as a topping over baked potatoes.
About this Recipe
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- 1 tablespoon olive oil
- 1 large onion, sliced
- 200g mushrooms, sliced
- 1 tablespoon olive oil
- 600g tender beef (e.g porterhouse, sirloin, rump or fillet), cut into strips
- 2 tablespoons flour
- 1 teaspoon mustard powder
- 1 tablespoon Worcestershire sauce
- 1/4 cup red wine
- 1/2 cup beef stock or 1 teaspoon stock powder in 1/2 cup water
- 1/3 cup sour cream
- 2 teaspoons lemon juice
- salt and pepper, to taste
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified
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