Beef stroganoff

Name: Beef stroganoff
Yield: 4
Ingredients: 1/4 cup plain flour; 700g lean beef stir-fry strips; 1 1/2 tablespoons olive oil; 1 brown onion, halved, thinly sliced; 250g button mushrooms, sliced; 2 tablespoons Worcestershire sauce; 1 cup beef style stock; 2 tablespoons light sour cream; Orrecchiette pasta, cooked, to serve; Steamed green beans, to serve; Micro herbs, to serve

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A low-fat and tasty version of classic beef stroganoff.

1/4 cup plain flour
700g lean beef stir-fry strips
1 1/2 tablespoons olive oil
1 brown onion, halved, thinly sliced
250g button mushrooms, sliced
2 tablespoons Worcestershire sauce
1 cup Massel beef style stock
2 tablespoons light sour cream
Orrecchiette pasta, cooked, to serve
Steamed green beans, to serve
Micro herbs, to serve

Method

1.

Place flour, and salt and pepper in a shallow dish. Lightly coat beef strips in flour. Add 1 tablespoon of oil to frying pan. Add the beef. Cook over high heat until meat is browned, stirring occasionally. Remove.
2.

Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add onion. Cook for 3 minutes. Increase heat to high. Add mushrooms. Cook for 4 minutes, or until tender. Set aside.
3.

Return beef, onion and mushrooms to frying pan. Add stock and Worcestershire sauce. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes, or until sauce has thickened slightly. Season with salt and pepper. Remove from heat. Stir in sour cream.
4.

Serve stroganoff with pasta and green beans. Add a dollop of extra sour cream and scatter with micro herbs.