Rich beef stroganoff
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 350g button mushrooms, sliced
- 400g lean beef mince
- 1 tablespoon Worcester sauce
- 2 tablespoons tomato paste
- 1 sachet dried mushroom soup mix
- 3/4 cup water
- 1 cup peas
- 1/3 cup reduced-fat sour cream
- 400g egg fettuccine or other dried pasta
- 1/2 cup roughtly chopped flat-leaf parsley
Total fat 12g
Saturated fat 5g
Dietary fibre 9g
1 To make stroganoff, heat oil in a deep non-stick frying pan. Add onion and cook for 3 minutes or until soft. Add garlic and mushrooms. Cook, stirring often, for 8 minutes or until mushrooms are browned.
2 Add mince, Worcester sauce and tomato paste. Cook, stirring often, for 8 minutes or until mince is browned. Sprinkle soup sachet over mince and pour in water. Bring to the boil and simmer for 8 minutes or until cooked. Stir in peas and sour cream and cook for 2 minutes.
3 Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions. Drain. Add 1 cup stroganoff to pasta and combine. Divide pasta among 4 plates. Top with the remaining stroganoff and sprinkle with parsley. Serve with steamed vegetables or a large salad.
Make it vegetarian: Replace mince with 400g firm tofu cut in 1cm cubes.
Hanu de Jong
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