Beef Stroganoff with Herbed Cauliflower Rice

13 Ingredients

Number of servings

4

1tablespoons olive oil
1 large onion, peeled and diced
2teaspoons paprika, sweet
300grams chestnut mushrooms, finely sliced
2 cloves garlic, peeled and minced
1tablespoons white wine vinegar
1 1/2tablespoons wholegrain mustard
1 1/4 cups beef stock
400grams sirloin steak, lean, thinly sliced
200grams creme fraiche (reduced fat)
50grams gherkins, finely sliced
1 head cauliflower
3tablespoons parsley, fresh

Nutrition per serving

29% 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

This lightened up beef stroganoff replaces sour cream with light creme fraiche but has all the flavour of the traditional dish.

Method

Step 1 of 5

In a large frying pan on a medium high heat, drizzle the oil and cook the onion for 5 minutes until softened. Add the paprika, mushrooms and garlic and cook for 5 more minutes, stirring occasionally.

Step 2 of 5

Increase the heat and add the vinegar and mustard, stirring to coat. Cook for 2 minutes and pour over the beef stock, cook for 5 minutes until reduced.

Step 3 of 5

Add the steak slices and cook for 2-3 minutes. Reduce the heat to low and stir in the creme fraiche and gherkins, cook gently for 2 more minutes. Season to taste.

Step 4 of 5

In a food processor, pulse the cauliflower and half the parsley to achieve a rice like consistency. Season, pour into a bowl and microwave on high for 3 minutes.

Step 5 of 5

Spoon the cauliflower rice on to plates, top with the stroganoff and serve with the remaining parsley sprinkled on top.