Beef Stroganoff

What you’ll need

Serves 2

  • 1 tablespoon olive oil
  • ½ onion, sliced
  • 130 g mushrooms, sliced
  • 1 teaspoon paprika
  • 300 g rump steak, sliced
  • 2 teaspoons tomato paste
  • ½ cup red wine
  • 2 tablespoons light sour cream
  • salt and black pepper
  • 2 tablespoons chopped fresh parsley

The easy bit

  1. Heat half the oil in a heavy-based frying pan, add onion, mushrooms and paprika and cook until lightly browned and juices from mushrooms have evaporated.
  2. Remove from pan and set aside.
  3. Return pan to the heat, add the remaining oil and stir-fry the steak over very high heat for about 2 minutes, adding the tomato paste and wine about halfway through.
  4. Simmer until slightly reduced, then add the sour cream and return the mushroom mixture to the pan.
  5. Season with salt and pepper and stir in the parsley.
  6. Serve with fresh steamed green beans.

Tip: Make this recipe in advance and freeze in portions for an easy dinner.

  • Energy 411 kcal
  • Protein 35g
  • Fat 22g
  • Carbs 5g