A lighter version of the creamy Russian classic, without skimping on flavour.
Per serving: 383kcals, 18.2g fat (4.3g saturated), 9.2g carbs, 3.9g sugars, 39.5g protein, 1.4g fibre, 0.492g sodium
TIP: The alcohol will burn off from the wine during cooking, making this perfectly safe for children. If you don’t want to use the wine, you can use extra beef stock.
|450g sirloin steak, thinly sliced|
|Salt and black pepper|
|1 onion, finely chopped|
|2 garlic cloves, crushed|
|220g chestnut mushrooms, sliced|
|120ml white wine|
|360ml beef stock|
|1 tbsp Worcestershire sauce|
|2 tsp Dijon mustard|
|1 tbsp cornflour|
|70g plain low-fat Greek yoghurt|
|Mashed potato, rice or pasta|
|Fresh parsley, finely chopped|
|2½ tbsp olive oil|
- Heat two tablespoons of the oil in a large pan over a medium-high heat and cook the beef for three minutes per side, working in batches if necessary to avoid over-crowding the pan. Season with salt and pepper, then transfer to a plate and set aside.
- Heat the remaining oil in the same pan over a medium heat and cook the onion for 3-4 minutes. Stir in the garlic and mushrooms and cook for another five minutes.
- Turn the heat to high and add the white wine. Allow to bubble for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan.
- In a bowl, whisk together the beef stock, Worcestershire sauce, mustard and cornflour until smooth. Stir this mixture into the pan and allow to simmer for 5-6 minutes, stirring occasionally.
- Add the Greek yoghurt and stir until combined. Return the beef to the pan, along with any juices it has released onto the plate, and stir to combine. Taste and season with more salt and pepper if needed.
- Garnish with chopped parsley and serve over mash, rice or pasta.