There's nothing quite as cosy as a big bowl of beef stroganoff on a cold night. This dish is traditionally made with sautéed strips of beef and mushrooms in a sour cream sauce, served over egg noodles. While there are many different variations of beef stroganoff, this recipe for a healthier version is sure to be a hit with you and your partner.

Ingredients:

1 tsp olive oil

250g beef fillet, fat trimmed, thinly sliced

1/2 white onion, thinly sliced

100g brown mushrooms, halved or sliced

100g button mushrooms, halved or sliced

1 garlic clove, crushed

1/2 tsp paprika

2 tsp Worcestershire sauce

100ml salt-reduced beef stock or Massel Beef Style Liquid Stock

1 1/2 tbsp reduced-fat sour cream

50g baby spinach

250g packet of zucchini noodles

Steamed green beans to serve

Baby parsley leaves to serve



Instructions:

1. Heat half the oil in a large non-stick frying pan over high heat. Add the beef and cook for 2 minutes or until golden brown. Transfer to a plate.

2. Heat the remaining oil in the pan over medium heat and cook the onion for 5 minutes or until softened. Add the mushrooms and increase the heat to high. Cook for 3 minutes or until the mushrooms are golden brown. Add the garlic and paprika and cook stirring for 1 minute. Add the Worcestershire sauce and stock. Bring to a boil.

3. Reduce heat to low. Return the beef to the pan. Simmer for 2 minutes or until the beef is heated through. Add the sour cream and spinach and cook for 1 minute or until the spinach is wilted.

5. Cook the zucchini noodles following packet directions.

6. Divide the stroganoff and noodles among serving bowls. Top with green beans and sprinkle with parsley leaves. You can add extra sour cream if desired.

To make this dish extra special, try serving it with a side of steamed broccoli or roasted potatoes. You could also top it with some freshly grated Parmesan cheese.

And voila! You have a delicious and healthy beef stroganoff. Try it out tonight, and let us know what you think in the comments below.