| | Low-cal beef stroganoff
Low-cal beef stroganoff
Low-cal beef stroganoff 4.3-5 9
  • Calories: 1979 kj
  • Fat: 12g
  • Carbohydrates: 10g

How to Make:

  1. Place a large non-stick frying pan over high heat. Spray lightly with oil. Season the steaks and cook for 4 minutes each side for medium-rare. Transfer to a plate and set aside to rest.
  2. Spray the pan again with oil. Add the field mushrooms. Cook over high heat, stirring, for 2 minutes or until starting to soften. Add the oyster and button mushrooms and cook, stirring, for 2 minutes or until tender. Add the tomato paste and stir to coat. Reduce heat to medium and stir in the stock and Worcestershire sauce. Simmer for 5 minutes or until reduced slightly.
  3. Meanwhile, cook the tagliatelle in a large saucepan of boiling water, following packet directions, until al dente. Drain.
  4. Add the cream to the frying pan and simmer for 1 minute. Thickly slice the beef and add to the pan along with the parsley. Stir until the beef is just warmed through. Season.
  5. Divide pasta among serving bowls and top with stroganoff. Serve with broccolini.
Time for preparing:
20 min.


  • 400g thick beef fillet steaks
  • 4 large field mushrooms, thickly sliced
  • 150g pkt oyster mushrooms, torn
  • 150g button mushrooms
  • 1 tablespoon no-added-salt tomato paste
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 2 teaspoons Worcestershire sauce
  • 250g dried tagliatelle pasta
  • 80ml (1/3 cup) light cream for cooking
  • 1/4 cup chopped fresh continental parsley
  • Steamed broccolini, to serve