Beef Stroganoff Recipe

Beef Stroganoff Recipe

Serves 3
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Milk
Meal type Main Dish
Misc Serve Hot
This recipe is a more diet friendly recipe than the normal beef stroganoff and is great for warming the cockles on a cold winter's evening. Lovely served with a green salad

Ingredients

  • 300g Sirloin steak (cut into thin strips)
  • 300g White mushrooms (thinly sliced)
  • 1 Medium Onion (thinly sliced)
  • 1 clove Garlic (minced)
  • 300ml Creme Fraiche (I used reduced fat, you can also use sour cream or plain yoghurt)
  • 2 heaped tablespoons Tomato puree
  • 1 teaspoon Olive oil
  • 1 pinch Sea salt
  • 1 pinch Black pepper (freshly ground)
  • 1 cube Beef stock
  • 1 dash Worcestershire sauce

Note

I have made a lighter version of stroganoff here, however you can make this dish richer by using full fat creme fraiche or sour cream and serving over buttered noodles. Conversely if you are wishing to make this even lighter, use spray oil instead of olive oil, and use natural yoghurt instead of creme fraiche.

Directions

Step 1
Fry the beef strips in olive oil until lightly brown on both sides, immediately remove to a warmed bowl.
Step 2
Add the sliced onions, mushrooms and garlic to the same frying pan the beef was cooked in until the onions are translucent and the mushrooms are cooked through.
Step 3
While the onion mixture is cooking, mix the creme fraiche, beef stock, tomato puree, worcestershire sauce, salt and pepper in a bowl.
Step 4
Once the onion mixture is ready, add the beef back to the pan, and stir in the creme fraiche mixture. Cook on low until everything is warmed through and the beef is cooked to your liking (approximately 5 minutes).
Step 5
Serve over egg noodles (no yolks are my favorite) or over mashed potato or rice.