Beef and mushroom stroganoff

High in protein and a good source of fibre, iron, zinc and niacin, this beef & mushroom stroganoff mades a tasty winter's meal. 

Ingredients (serves 4)

• 500g lean beef stir-fry strips
• 1 tsp sweet paprika
• 1 tbs olive oil
• 1 onion, thinly sliced
• 250g button mushrooms, halved
• 1 cup (250ml) salt-reduced beef stock
• 1 tbs Worcestershire sauce
• 3/4 cup (180g) light sour cream
• 200g green beans, topped
• 2 tbs chopped chives
• 4 slices wholegrain toast, to serve (optional)

 

Method

1. Toss beef in a bowl with paprika and some salt and pepper. Heat oil in a large frypan over medium-high heat, then brown beef in batches for 2-3 minutes. Remove with a slotted spoon and set aside.
2. Reduce heat to medium, then add onion and cook, stirring, for 5 minutes until soft and light golden. Increase heat to high, add the mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add stock and Worcestershire and bring to the boil. Simmer gently over low heat for 5 minutes or until sauce is reduced slightly. Stir in sour cream, return beef and any juices to pan, then cook for 1-2 minutes until thickened. Meanwhile, steam the green beans for 3 minutes or until tender.
3. Divide the stroganoff and beans among bowls, sprinkle with chives and serve with wholegrain toast.