Beef stroganoff is one of the easiest meals to make, yet sounds pretty fancy. If you’re looking for a break from your usual curries and stir-fries but still fancy a simple meal with plenty of flavour then read on. This one’s for you!
Although traditionally you’d use a thick cream to make a beef stroganoff, we’ve adapted this recipe to make it a little more friendly on the waistline without losing any of the flavour you’d expect from this dish. Due to the quick cook, you need to use fairly good quality beef as you’ll be cooking it rapidly and don’t want it to be chewy. Whilst fillet is always preferable, the price can put some people off. Instead, we’ve used minute steaks for ours with great results. If you choose to use a thicker piece, just remember to slice it thinly first.
Beef Stroganoff Recipe
You Will Need:
- 400g good quality beef (we use minute steak)
- 1 large onion
- 400g mushrooms
- 400ml beef stock
- 1tbsp mustard (English or Dijon – both work well)
- 3tbsp low fat creme fraiche
- Cut the beef into thin strips; approximately 1cm wide. Slice the onion and mushrooms thinly and place to one side.
- Place your pan on a medium heat, add the frylight and the onions allowing them to soften slightly.
- Add the mushrooms and beef, cooking until the beef has browned and the onions and mushrooms have both softened.
- Stir through the mustard before adding the beef stock. Allow the mixture to simmer until the liquid has reduced by atleast half.
- Stir in the creme fraiche. If the sauce is still too runny for your liking, continue to simmer until further thickened.
- Once it’s at your desired thickness, serve! Serve with rice, over a jacket potato or with green vegetables depending on your mood.
For further recipes; check out some of our other family friendly meals.