Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 7 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/4 cup self-raising flour
- 200grams cup mushrooms, sliced
- 1/2 cup fresh parsley leaves, roughly torn (plus extra to serve)
- 1 cup salt-reduced beef stock
- 1/2 cup Greek style yoghurt
- 1/2teaspoons ground black pepper
- 2tablespoons dijon mustard
- 500grams simply steam zucchini spaghetti
- 500grams beef stir- fry
- 2teaspoons olive oil
- 1teaspoons garlic paste
- 1 cup baby frozen peas
- 4 wholemeal rolls, warmed until crusty in the oven
Nutrition per serving
1790kJ / 428Cal
1790 Kilojoules or 428 Calories
21% of daily energy intake*
Protein
40.8grams
Fat
14.6grams
Carbs
32.0grams
Sugars
7.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Coat the beef in the flour. Heat a large frying pan with 1 tbs of olive oil, coating the bottom. Brown the beef in the hot pan with the garlic.
Step 2 of 6
Add the stock, mushrooms, peas and Dijon mustard. Cook for 5 minutes until starting to bubble, then turn down the heat and add 1/2 cup of water.
Step 3 of 6
Simmer for 20 minutes. Chop the parsley.
Step 4 of 6
Turn off the heat and fold through the yoghurt, black pepper and parsley.
Step 5 of 6
Steam the zucchini zoodles in the microwave according to instructions.
Step 6 of 6
Assemble the meal by plating up the zucchini noodles and topping with the beef and pea stroganoff. Serve with a warm, crusty bread roll and extra parsley.
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