High in protein and a good source of fibre, iron, zinc and niacin, this beef & mushroom stroganoff mades a tasty winter’s meal.
Ingredients
- 500g lean beef stir-fry strips
- 1 teaspoon sweet paprika
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 250g button mushrooms, halved
- 1 cup (250ml) Massel beef stock
- 1 tablespoon Worcestershire sauce
- 3/4 cup (180g) light sour cream
- 200g green beans, topped
- 2 tablespoons chopped chives
- 4 slices wholegrain toast, to serve (optional)
- Salt, to season
Method
- Step 1Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
- Step 2Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.
- Step 3Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1957 kj
Energy
20.4g
Fat Total
8.5g
Saturated Fat
6g
Fibre
44.6g
Protein
98mg
Cholesterol
630mg
Sodium
22.4g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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