Beef Stroganoff

Beef Stroganoff

Core recipe

400g lean braising steak, cut into 2.5 cm strips
Frylight1 large onion, sliced thinly
125 g mushrooms, sliced
tomato puree
beef stock cube
1 tbsp Worcestershire sauce
1 tsp lemon juice
300 g low-fat natural yogurt
½ tsp pepper
2 tbsp parsley, fresh, chopped, to garnish
½ tsp salt

Spray a large oven proof dish with Frylight.

Sauté the onion for 5 minutes and then add the mushrooms and cook for a further 5 minutes. Transfer to a plate, using a draining spoon.

Brown the meat on each side then add mushrooms and onion. Stir in some tomato purée, Worcestershire sauce and lemon juice.

Cover with water and sprinkle in stock cube.

Cook for 1 and a half - 2 hours until steak is tender. Keep an eye on the liquid.

Before serving stir in yogurt, adding more puree if needed to thicken, warm through, check seasoning and serve sprinkled with parsley. Lovely with boiled rice

BEEF STROGANOFF

Serves 4

Approx. 2 Syns per serving (7.5 Syns for the recipe)

400g lean beef fillets, thinly sliced and all visible fat removed
2 tsp. sweet paprika
Chilli powder to taste (optional)
1 onion, finely chopped
2 cloves of garlic, finely chopped
250g button mushrooms, sliced
2 tbsp. tomato puree
A few drops of Worcestershire Sauce
250ml hot beef stock
125ml half-fat soured cream - 7.5 Syns

Toss the beef in the paprika and chilli powder to coat evenly.
Spray a large non-stick frying pan well with Frylight and heat over a medium-high heat, add the beef and cook until seared all over.
Re-spray, if necessary, and add the onion, garlic and mushrooms, then cook for 5 minutes, or until softened.
Add the tomato puree, Worcestershire Sauce and stock. Cook, stirring occasionally, for a further 6-7 minutes.
Stir in the soured cream and heat gently, stirring, to avoid curdling.

Lovely served with mashed potato, carrots and tender-stem broccoli.

Could use FF yoghurt in place of the soured cream but, personally, I think it makes it too tangy.

Beef Stroganoff
From the kitchen of  JANEANDERSON

servings |  2
estimated Points® per serving | 7

200g steak,
spray oil,
finely sliced onion,
crushed clove of garlic,
1 carrot peeled and sliced,
large handful mushrooms sliced,
tsp paprika,
tbsp tomato puree,
dash worcester sauce,
salt and pepper,
4 tbsp half fat creme fraiche,
100g dry weight tagliatelle or similar.

spray a pan with oil and cook the onion and garlic together then add the mushrooms and carrots and fry till soft, remove from the pan and add the beef, fry till browned and cooked the way that you like it. Add the cooked veg, tomato puree, paprika, worcester sauce and seasoning and cook with a few tbsp of water for a minute then add the creme fraiche and water to the desired consistency. serve with the cooked tagliatelle and free veg. YUM YUM  

I reckon the pps should be 6.5 but the computer wont let me put it in.
Fillet is best for this dish but other meat would work too - if you dont eat beef chicken or turkey would be nice.
I have served this at a dinner party and no-one could believe that it was a "diet dish" as it was a very creamy generous helping