Beef stroganoff

Beef stroganoff

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
500g beef eye fillet, thinly sliced
2 teaspoons paprika
1 tablespoon olive oil
1 brown onion, thinly sliced
2 garlic cloves, crushed
400g button mushrooms, sliced
1 tablespoon tomato paste
1/2 cup chicken stock
2 tablespoons light sour cream
2 tablespoons parsley, chopped
gluten-free fettuccine, to serve
or brown rice, to serve

Method

  1. Toss the beef with the paprika.
  2. Heat the oil in a frypan over medium heat. Add the onion and garlic and sauté for 5–7 minutes or until soft but not coloured. Add the mushrooms and cook for 3 minutes.
  3. Remove the vegetables from the pan and sear the beef in batches. Return the onion and mushrooms to the pan and add the tomato paste. Cook, stirring constantly, for 2 minutes. Add the chicken stock and sour cream. Simmer for 7–10 minutes—do not let the mixture boil or the cream may split. Scatter with the chopped parsley and serve immediately with brown rice or gluten-free fettuccine.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
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