Beef and mushroom stroganoff

Ingredients (serve 4):

• 500g lean beef stir-fry strips
• 1 tsp sweet paprika
• 1 tbs olive oil
• 1 onion, thinly sliced
• 250g button mushrooms, halved
• 1 cup (250ml) salt-reduced beef stock
• 1 tbs Worcestershire sauce
• 3/4 cup (180g) light sour cream
• 200g green beans, topped
• 2 tbs chopped chives
• 4 slices wholegrain toast, to serve (optional)

Method:

1. Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frying pan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
2. Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden.
3. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned.
4. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly.
5. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened.
6. Meanwhile, steam the green beans for 3 minutes or until tender.
7. Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.

Nutritional value (per serving):

• Energy 1957kJ
• Fat saturated 8.50g
• Fat Total 20.40g
• Carbohydrate sugars – 0
• Carbohydrate Total 22.40g
• Dietary Fibre 6.00g
• Protein 44.60g
• Cholesterol 98.00mg
• Sodium 630mg