Lean beef stroganoff

Recipe by:

This recipe was given to me by Patricia O'Flaherty from A Touch Of Magic in Carrigaline

Lean beef stroganoff

SERVES

2

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

15

MINUTES

CUISINE

COURSE

Main

Method

  1. Get all your ingredients ready so you’ll whizz through this recipe.

  2. Add thyme to the beef stock and let infuse for a few minutes before you start the beef searing — give the thyme… time!

  3. Spray a non-stick frying pan with some oil and once it's hot, sear your beef until it starts to go golden, remove and set aside to rest.

  4. Add your onion, mushrooms and garlic and sauté for just under a minute on medium heat, you don’t want the garlic burning as it will leave a bitter aftertaste. Once softened, add a few tablespoons of your beef broth and turn up the heat, as the stock starts to reduce keep adding more and more, continuing until you have about ¼ of the stock remaining. As you reduce the stock you are intensifying the flavour.

  5. Next add tomato purée, paprika, mustard, Worcestershire sauce and balsamic vinegar.

  6. Return the beef to the pan and nestle with all the yummy sauce, simmer for a minute to get the beef mingling with the rest of the ingredients, turn off the heat and then stir in your yogurt.

  7. This is yummy served up with either rice, cauliflower rice, potatoes or mixed through pasta.

Ingredients

  • 1 large onion, sliced and diced

  • 2 crushed cloves of garlic (use a grater for speed!)

  • 400g lean beef or beef medallions, thinly sliced

  • 50g sliced button mushrooms

  • 400ml of beef broth (or 1 stock cube dissolved into 400ml boiling water)

  • 2 tbsp of tomato puree

  • 1 tsp of Dijon mustard

  • 1 tbsp of freshly chopped thyme or use ½ tsp dried thyme

  • Salt & pepper to season

  • ½ tsp paprika

  • ½ tsp Worcestershire sauce

  • ½ tsp balsamic vinegar

  • 90g of 0% fat-free natural yoghurt (brought to room temperature before using)

  • Spray oil

Method

  1. Get all your ingredients ready so you’ll whizz through this recipe.

  2. Add thyme to the beef stock and let infuse for a few minutes before you start the beef searing — give the thyme… time!

  3. Spray a non-stick frying pan with some oil and once it's hot, sear your beef until it starts to go golden, remove and set aside to rest.

  4. Add your onion, mushrooms and garlic and sauté for just under a minute on medium heat, you don’t want the garlic burning as it will leave a bitter aftertaste. Once softened, add a few tablespoons of your beef broth and turn up the heat, as the stock starts to reduce keep adding more and more, continuing until you have about ¼ of the stock remaining. As you reduce the stock you are intensifying the flavour.

  5. Next add tomato purée, paprika, mustard, Worcestershire sauce and balsamic vinegar.

  6. Return the beef to the pan and nestle with all the yummy sauce, simmer for a minute to get the beef mingling with the rest of the ingredients, turn off the heat and then stir in your yogurt.

  7. This is yummy served up with either rice, cauliflower rice, potatoes or mixed through pasta.

Execution Time: 0.311 s