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.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
250g pkt 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
1 1/2 x 300g pkts Coles Australian No Added Hormones Beef Medallions, thinly sliced
1 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
Description
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.
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.
