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Beef stroganoff with egg noodles

Serves 1 30 Minutes


Meal Breakdown 1903 KJ

Protein 27g

Carbohydrates 8g

Fats 18g



Ingredients

  • 1 tsp plain flour

  • 70g lean beef fillet

  • 1/2 tbsp olive oil

  • 1/4 onion

  • 1 garlic clove

  • 1/4 tsp paprika

  • 70g mushrooms (could use zucchini or squash)

  • 1/4 cup beef stock

  • 1/4 tbsp tomato paste

  • 1 tbsp extra light sour cream

  • 1/2 tsp wholegrain mustard

  • 50g egg noodles


Method

1. Boil the egg noodles in a saucepan of lightly salted water as per packet instructions. Drain well.

2. Finely chop the onion and garlic. Slice the mushrooms.

3. Place the flour and beef strips in a snap lock or freezer bag. Season with salt and pepper and shake well to coat.

4. Add half the oil in a non-stick frying pan over high heat and cook the beef to your liking. Remove from the pan and set aside.

5. Reduce to medium heat and add the remaining oil to the pan. Add the onions and mushrooms. Cook until soft. Add the garlic and paprika and cook for 1 minute. Add the beef stock, tomato paste, mustard and beef to the pan and stir to combine. Bring to the boil and reduce heat to low.

6. Simmer for 5 minutes or until sauce slightly thickens.

7. Remove from the heat and stir in sour cream and cooked egg noodles. Serve and enjoy.


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