Lightened-Up Beef Stroganoff Dinner Print this recipe Details Serves: 4Number of ingredients: 16To prep: 10 minutesTo cook: 15-20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1486Calories: 355Protein: 43gFat: 10.6gSaturated Fat: 5.2gCarbohydrates : 13.9gCarbohydrates per 100g: 2.75gFibre: 7.3gSodium: 317mgPotassium: 1426mg Ingredients 500 g beef strips, fat trimmed e.g., sirloin, rump, or tenderloin 1 tablespoons olive oil 1 onion sliced 2 cloves garlic 350 g brown mushrooms, sliced 2 tablespoons flour (or gluten free corn flour) 2 tablespoons tomato paste ½ cup white wine 1 tsp smoked paprika 125ml cup beef stock, reduced salt 180g sour cream, reduced fat 2 teaspoon Dijon mustard Salt & pepper 1 handful of chopped parsley 2 bunches broccolini, trimmed and steamed 2 medium carrots, peeled, cut into batons, steamed Method Place flour, salt, pepper and beef into a bowl or snap lock bag. Seal bag and shake or coat well with hands if using a bowl. Remove beef from the flour mix and place on a plate. Heat olive oil in a large, non-stick casserole pot. Add beef and cook for 2 minutes until browned. Remove from pan and set aside. Add onion and mushrooms to the casserole pot, stirring for several minutes until mushrooms have softened. Next add garlic and stir until fragrant. Next, stir in the tomato paste and Dijon mustard and mix to combine. Slowly pour in beef stock and wine and bring to the boil. Simmer for 3-5 minutes. Lower the heat and stir in the beef strips. Warm through for 1-2 minutes. Turn off the heat and stir through sour cream. Add parsley as a garnish and serve with steamed carrots and broccolini.
