Beef Stroganoff With Broccolini

15 Ingredients

Number of servings

4

600grams lean beef rump steak, fat trimmed, cut into strips
2tablespoons olive oil
1tablespoons smoked paprika
1 small red onion, thinly sliced
250grams brown mushrooms, thinly sliced
1 1/2tablespoons Worcestershire sauce
3/4 cup salt reduced beef stock
1 1/2tablespoons tomato paste
150grams sour cream
60grams baby spinach, chopped
2tablespoons parsley leaves, chopped
400grams penne, cooked
300grams steamed vegetables
1 bunch broccolini
1 lemon, cut into wedges (to serve)

Nutrition per serving

46% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Warm up with a hearty beef stroganoff. Serve this recipe with a side of vibrant steamed broccolini and green beans.

Method

Step 1 of 4

Place beef strips, half the oil and paprika in a snap lock bag. Season. Heat a large non-stick frying pan over medium-high heat. Cook beef, in batches, for 1-2 minutes, turning as required. Set aside on a plate loosely covered with foil

Step 2 of 4

Add remaining oil to pan, add onion and cook for 3-4 minutes or until softened. Add mushrooms and cook for 2-3 minutes or until lightly browned. Add Worcestershire, stock and tomato paste, stir well and bring to the boil. Reduce heat and simmer for 2 minutes.

Step 3 of 4

Stir in sour cream or yoghurt and simmer for 1-2 minutes or until slightly thickened. Return beef and any juices to pan and heat through for a further for 1-2 minutes. Remove from heat and stir through baby spinach.

Step 4 of 4

Serve beef stroganoff with pasta, steamed beans and Broccolini®. Sprinkle with parsley and serve with lemon wedges.