- 400g Steak Lean BeefRemoved all visible fat
- 1 Red OnionSliced
- 500g Button MushroomsSliced
- 2 Cloves Crushed Garlic
- 2 Tsp Smoked Paprika
- 200ml Chicken Stock
- 2 Tsp Green PeppercornsIn Brine
- 1 Tbsp Tomato Puree(no Oil)
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Whole grain Dijon mustard
- 120g Reduced Fat Creme Fraiche
- 60g GherkinsDrained & Chopped
- Small Handful Flat Leaf Parsley
Simply Sublime 30 mintue One Pot Beef and Mushroom Stroganoff
This delightful One Pot Beef and Mushroom Stroganoff is a fine example of a Slimming World Recipe, refined flavours that will burst through thanks to the wonderfully creamy kicking peppercorn sauce. A traditional Russian dish dating back from the 19th Century but still loved around the world.
Serve with pasta (tagliatelle) or rice plus a good helping of your favourite veg to speed up your weight loss even more!
Remember the more speedy Vegetables you choose the more weight you will lose!
Find a list of all the speedy vegetables here
Kitchen Essentials for this One Pot Beef & Mushroom Stroganoff
Large Lidded Non-Stick Pan – If you don’t already have a lidded pan in your kitchen they are a worth while investment – Amazon has a wide range available such as this VonShef Lidded Pan at just £20.00 it’s a bit of a bargain.
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I love to keep a variety of low calorie sprays in my kitchen cupboard and now with such a wide range available the possibilities are limitless. For this Beef and Mushroom Stroganoff I would use a mixture of the garlic infused and rapeseed oil.
A note to the wise!
When using a low calorie spray you will soon find that a lower heat is best on your pan, otherwise the to have a tendency to burn. Alternatively with a lot of recipes that require oil or a low cal spray you could try a simple drop of water, it save’s the pan issue as well as keeping the oils & fats at bay.
Spray a large lidded pan with low cal spray and place over a medium heat. Cut the beef into strips and add to the pan for 3-4 minutes until browned and set aside.
Add the sliced onion & mushrooms to the pan and stir fry for 3-4 minutes.
Add the garlic, stock, paprika, tomato puree, Worcestershire sauce, cover and simmer for 3-4 minutes.
In a small dish, mix the Dijon mustard with the Creme Fraiche.
Add the beef back to the Pan, reduce the heat and stir in the Creme Fraiche and mustard mixture and cook gently for 2 minutes, add the diced gherkins and most of the parsley, stirring well. Season to taste.
Serve with pasta or rice plus a good helping of your favourite veg. Scatter over the remaining parsley.