Healthy beef stroganoff
Enjoy a comfort dish that’s good for you with our lighter take on classic beef stroganoff. Served with a mix of pasta and zucchini noodles, this recipe is loaded with veggies and delicious flavours.
Serves
4
Prep
10m
Cooking
20m
Ingredients
- 250g pkt brown rice & quinoa spaghetti or wholemeal spaghetti
- 2 x 250g pkts Coles Australian Zucchini Noodles
- 1 tbs extra virgin olive oil
- 1 1/2 x 300g pkts Coles Australian No Added Hormones Beef Medallions, thinly sliced
- 1 medium brown onion, thinly sliced
- 500g cup mushrooms, thinly sliced
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 2 tbs Worcestershire sauce
- 2 beef stock cubes, crumbled
- 3/4 cup (185ml) water
- 2 tbs light sour cream
- 1 tbs chopped flat-leaf parsley
Method
STEP 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the zucchini noodles for the last 1 min of cooking. Drain well.
STEP 2
Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Add half the beef and cook, turning, for 2 mins or until browned. Transfer to a plate. Repeat with the remaining beef.
STEP 3
Heat the remaining oil in the frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until the onion softens. Add the mushroom and increase heat to high. Cook, stirring, for 3-4 mins or until golden. Add the garlic and paprika and cook, stirring, for 1 min or until aromatic. Add the Worcestershire sauce, stock cubes and water. Bring to the boil.
STEP 4
Reduce heat to low. Return the beef to the pan and cook for 1-2 mins or until heated through. Stir in the sour cream until well combined.
STEP 5
Divide the pasta mixture evenly among serving bowls. Spoon over the beef mixture and sprinkle with parsley. Season with pepper to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
