A low-fat and low-carbohydrate version of a family favourite. This beef stroganoff is heart friendly too.
Ingredients (serves 4)
- olive oil cooking spray
- 500g beef fillet, trimmed, cut into thin strips
- 1 brown onion, thinly sliced
- 2 garlic cloves, crushed
- 250g button mushrooms, sliced
- 1 teaspoon smoked paprika
- 3 teaspoons cornflour
- 1/2 cup salt-reduced chicken stock
- 1 tablespoon worcestershire sauce
- 3/4 cup Greek-style yoghurt
- 1/4 cup flat-leaf parsley leaves, finely chopped
- 600g steamed vegetables, to serve
Method[list="list-style-type: decimal"]
[*]Spray a heavy-based frying pan with oil. Heat over high
heat. Add one third of the beef. Cook, stirring, for 30 to 60 seconds
or until browned all over. Remove to a plate. Repeat with oil and
remaining beef in 2 batches.
[*]Reduce heat to medium. Spray pan with oil. Add onion and
cook, stirring, for 5 minutes or until soft. Add garlic and mushrooms.
Cook, stirring, for 2 to 3 minutes or until mushrooms are tender. Stir
in paprika and cook for 1 minute.
[*]Combine cornflour, stock and worcestershire sauce in a
small jug. Stir stock mixture into mushroom mixture. Cook, stirring,
until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2
minutes. Add yoghurt and cook, stirring, for 2 minutes (do not boil, as
mixture might spit). Return beef and juices to pan. Stir until warmed
through. Stir in parsley and season with pepper. Spoon stroganoff onto
plates. Serve with steamed vegetables.
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