Healthy Beef Stroganoff
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Beef Stroganoff is one of those dishes that has stood the test of time — a classic, filling meal that will leave you feeling satisfied. But if you’re looking to add a little flare to the traditional style, you can easily bring it back to life with a few tweaks. And that is certainly the case for this healthier version of Beef Stroganoff. Keep the delicious and savoury flavour, but ditch the guilt! Without further ado, here’s a better-for-you recipe that you wouldn’t want to miss out on.
Here are the ingredients you need:
1. Two teaspoons of olive oil
2. 500 grams of beef fillet, fat trimmed, thinly sliced
3. A white onion, thinly sliced
4. 200 grams of Swiss brown mushrooms, halved or sliced
5. 200 grams of button mushrooms, halved or sliced
6. Two garlic cloves, crushed
7. A teaspoon of paprika
8. A tablespoon of Worcestershire sauce
9. 200 millilitres of salt-reduced beef stock
10. One-fourth a cup of light sour cream
11. 100 grams of baby spinach
12. 250 grams of zucchini noodles
13. Steamed green beans, to serve
14. Baby parsley leaves, to serve
First, heat half of the olive oil in a large non-stick frying pan over high heat. Then, cook the thinly sliced beef in batches for 2 minutes each or until they are golden. Transfer the beef to a plate and set them aside.
Heat the rest of the olive oil in the same pan over medium heat. Add the onion and stir occasionally for about 5 minutes or until softened. Add the mushrooms and let them cook for another 5 minutes. Add the garlic, paprika, Worcestershire sauce, and chicken stock before bringing them to a boil.
Reduce the heat to low and return the cooked beef slices to the pan. Gently simmer for 1 to 2 minutes or until heated through. Stir in the sour cream and spinach and cook until the spinach has just wilted.
As for the zucchini noodles, you can opt to microwave them for a few minutes. Serve the beef stroganoff with zucchini noodles and some steamed green beans. Top the dish with parsley before you dig in!
We promise that this delicious but guilt-free dish will truly fill you up and delight your taste buds. And, as always, happy dining to all of our SDC members!
Source: Taste.com.au
Here are the ingredients you need:
1. Two teaspoons of olive oil
2. 500 grams of beef fillet, fat trimmed, thinly sliced
3. A white onion, thinly sliced
4. 200 grams of Swiss brown mushrooms, halved or sliced
5. 200 grams of button mushrooms, halved or sliced
6. Two garlic cloves, crushed
7. A teaspoon of paprika
8. A tablespoon of Worcestershire sauce
9. 200 millilitres of salt-reduced beef stock
10. One-fourth a cup of light sour cream
11. 100 grams of baby spinach
12. 250 grams of zucchini noodles
13. Steamed green beans, to serve
14. Baby parsley leaves, to serve
First, heat half of the olive oil in a large non-stick frying pan over high heat. Then, cook the thinly sliced beef in batches for 2 minutes each or until they are golden. Transfer the beef to a plate and set them aside.
Heat the rest of the olive oil in the same pan over medium heat. Add the onion and stir occasionally for about 5 minutes or until softened. Add the mushrooms and let them cook for another 5 minutes. Add the garlic, paprika, Worcestershire sauce, and chicken stock before bringing them to a boil.
Reduce the heat to low and return the cooked beef slices to the pan. Gently simmer for 1 to 2 minutes or until heated through. Stir in the sour cream and spinach and cook until the spinach has just wilted.
As for the zucchini noodles, you can opt to microwave them for a few minutes. Serve the beef stroganoff with zucchini noodles and some steamed green beans. Top the dish with parsley before you dig in!
We promise that this delicious but guilt-free dish will truly fill you up and delight your taste buds. And, as always, happy dining to all of our SDC members!
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