Low Fat Beef Stroganoff

Low fat version of a family favourite

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I love beef stroganoff but stopped eating it because I decided to eat healthy, until I figured out to make a healthy version from scratch rather then use the packet product from the supermarket which has a much higher fat content. Give it ago as see if you can notice the difference

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You Will Need (11 things)

  • Rump Steak Trimmed, cut into strips
  • 1 Brown Onion(s) Cut into thin wedges
  • 2 Garlic Cloves Finely chopped
  • 200 g Button Mushroom(s) Finely chopped
  • 3 tsp Mild Paprika
  • 3 cup Reduced salt Chicken Stock
  • 2 tbsp Salt reduced Tomato Paste
  • 3 tsp Dijon Mustard
  • 3 tbsp Low fat Sour Cream
  • 250 g Gluten -free Fettuccine Cooked
  • Garden Salad To serve

Steps (4 steps, 20 minutes)

  1. 1

    Spray a frying pan with oil and cook beef over high heat for 3–4 minutes, to your liking. Transfer to a plate to keep warm.

  2. 2

    Reduce heat to medium. Add onion, garlic and mushroom. Cook, stirring, for 5 minutes, until soft. Add paprika. Cook, stirring, for 1 minute. Stir in stock, tomato paste and mustard. Return beef to pan. Stir to combine. Bring to the boil, then simmer for 5 minutes, until sauce is thick and beef is cooked through.

  3. 3

    Stir in sour cream. Serve beef over pasta and sprinkle with chopped parsley, if desired. Serve with green salad.

  4. 4

    TIP - trim your rump steak well to reduce the fat in your meal. I have added the photo so you can see how I trim mine. It is much easier if you have a boning knife ( I have plenty as I used to be a butcher)