Beef and mushroom stroganoff

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)



  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
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