Beef stroganoff

Beef stroganoff

OMG! I Can Eat That?
Mark Roper

When I think about daggy dishes mum used to make back in the ’70s, this one springs to mind. Not that that it didn’t taste great back then, it just conjures up way-boombah creaminess now. But take out the sour cream and use yoghurt instead, forget the buttery, white, tasteless noodles and replace with cauliflower rice and some crunchy green beans and it’s a cracking dish!!!


Quantity Ingredient
500g blade steak
sea salt
1 teaspoon sweet paprika
1 large onion, sliced
1 garlic clove, crushed
1 1/2 tablespoons olive oil
12 button mushrooms, quartered
250ml salt-reduced beef stock
1 tablespoon worcestershire sauce
4 tablespoons greek yoghurt
1 tablespoon dijon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon ground chilli powder
chives, freshly snipped, to serve
freshly ground pepper


  1. In a large bowl, season the beef with good pinches of sea salt, pepper and the paprika.
  2. Heat a non-stick frying pan with 1 tablespoon of olive oil and brown the beef in two batches. Remove the beef with a slotted spoon and set aside.
  3. Add another 1/2 tablespoon of olive oil and add the onion and garlic and sauté over medium– low heat for about 5 minutes.
  4. Add 1 tablespoon of water to add moisture to the pan and stir. Add the mushrooms and cook for another 2 minutes. Add the stock and Worcestershire sauce. Add the beef to the pan and stir through. Cover with a lid and simmer for about 45 minutes.
  5. Take off the lid and cook for a further 10 minutes to let the sauce thicken a little.
  6. Add the yoghurt, mustard, cayenne pepper and ground chilli and stir through. Cook over low heat for another 10 minutes.
  7. Transfer to a warmed serving dish, sprinkle with chopped chives and serve with cauliflower rice and just-cooked crunchy green beans.
OMG I Can Eat That
low fat
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