Indulge yourself in velvety quick beef stroganoff with high in iron and protein

Today Meals

Best Of Beef

Quick Beef Stroganoff

By Admin 7 Comments

Health Check

Lean fillet steak is high in iron and protein

Replace high-fat sour cream with 'lite' sour cream

Preparation Time

20 minutes

Cooking Time

20 minutes

Recipe Serves 4

2 teaspoons olive oil

375g lean boneless sirloin or fillet steak, trimmed and cut into strips

2 cups sliced mushrooms

½ cup salt-reduced chicken stock, divided

⅓ cup chopped onion

1 clove garlic, crushed

1 teaspoon paprika

125g wide egg noodles

¼ cup 'lite' sour cream

¼ cup natural reduced-fat yoghurt

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Preparation & Cooking

In a large heavy-based frying pan, heat oil over medium heat. Add beef; fry until browned, about 2 minutes. Place on a plate.

In same frying pan over medium heat, cook mushrooms and ¼ cup of stock for 5 minutes. Add the onion and garlic, fry for 3 mintues. Stir in paprika until well blended. Add the remaining stock and cook for 4 minutes.

While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.

In a small bowl, combine sour cream and yoghurt. Mix well; set aside. Return the beef and any accumulated juices from palte to frying pan, reduce heat to low and stir gently. Stir sour cream mixture into frying pan and heat through.

Drain the noodles in a colander. Place on serving plates and top with beef mixtures. Sprinkle with dill and serve immediately.

Per Serving

Cals 298/kj 1248

Carbohydrates 25 g

Fibre 2 g

Protein 27 g

Sodium 116 mg

Fat 10 g

Cholesterol 79 mg

Cook's Tips

Top chop fresh herbs quickly, place herb sprigs in a measuring cup. Using kitchen scissors, snip the sprigs until they are as finely chopped as desired.