Lighter beef stroganoff

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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.

 

Prep:
Cook:
5 minutes
20 minutes
Difficulty: Easy
Serves: 4 adults
Ingredients
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
To serve:
Mashed potato, rice or pasta
Fresh parsley, finely chopped
2½ tbsp olive oil

directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Garnish with chopped parsley and serve over mash, rice or pasta.