Saturday, 7 June 2014

Recipe - Light and tasty beef stroganoff

I was standing in the supermarket today and noticed mushrooms on special. A 500g pack of mushrooms for $1.99 - bargain! So I stood for a moment thinking of options and then thought "STROGANOFF!" So here is my beef stroganoff recipe to share with you all. If you don't eat meat, this would make a lovely creamy veggie casserole, just add lentils for protein and swap the beef stock for veggie stock.
 You will need:
500g lean beef thinly sliced (I cheated and bought it already sliced in stir fry strips)
500g mushrooms thinly sliced
2 tablespoons paprika
2 tablespoons plain flour (I use GF flour)
2 tablespoons Worcestershire sauce (again I use GF)
3 tablespoons tomato paste
1/2 cup brandy (optional, but I love what it does to the flavour)
1/2 cup beef stock
2 lemons
2 onions (I had a leek leftover in the fridge so I used 1 onion and one leek today)
2 teaspoonfuls of minced garlic (or 2 cloves fresh garlic)
a bunch of fresh parsley
dried parsley and dill
Greek yoghurt (full fat yoghurt works better in this recipe as the fat makes it more stable, but low fat should be fine, just may not freeze as well. )
Olive oil
Black pepper
Pasta or salad for serving

First pop your beef in a bowl with the paprika, flour and a generous amount of black pepper. Stir well and mix through until the meat is well coated and set aside. Slice your mushrooms, dice your onions (and/or leek) and roughly chop the parsley.  If you are making pasta, put a pot of water on the stove to boil.
Next put a drizzle of olive oil in a deep heavy based pan and cook the meat quickly in batches. It doesn't need to be fully cooked, just golden brown on the outside and a bit pink in places is fine. Keep it quick, you don't want it to get too tough. As each batch cooks, place it in a bowl and set aside for a moment. Also don't worry if it sticks a little on the bottom of your pan, that will all add to the sauce later!

Once your beef is done, in the same pan cook your onions/leeks and garlic (with a little olive oil if needed) for 5 minutes or so until translucent. Then add your sliced mushrooms, dried parsley and dill to taste.  Let the mushrooms cook for 5-10 minutes. 

Next add the brandy and the juice of 1 lemon to the pan, this will deglaze the bottom of the pan. Use your spoon to scrape up the tasty bits. Return your beef to the pan, stir in the tomato paste, Worcestershire sauce, add the beef stock and another generous grind of black pepper (I do love the pepper in this dish!)

By now you will have a nice beefy looking dish. Turn to simmer, pop the lid on and let it cook for 10-15 minutes while the pasta cooks. We usually use penne or spirals (or both!) as it holds the sauce so nicely. 

When your pasta is done, take your stroganoff off the heat, stir through a good dollop of Greek yoghurt (2-3 tablespoons should do it) and your large bunch of fresh chopped parsley. Taste and season if needed. We usually serve it atop a serve of low GI pasta for my husband and son, and a big pile of baby spinach leaves for me. I garnish with a little parsley, a little more black pepper (LOL) and wedges of fresh lemon. This is a great meal to go with a salad, or if its a cold night, some hearty steamed veggies. 


This recipe should serve 4 -6 people depending on your appetite. And of course, pop any leftovers in the freezer to avoid getting fast food on a busy night!  
Bon appetit! Lyndal @ Lean Green and Healthy