Beef stroganoff

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

• 1 1/2 tablespoons olive oil
• 1 brown onion, halved, thinly sliced
• 250g button mushrooms, sliced
• 1/4 cup plain flour
• 700g lean beef stir-fry strips (see note)
• 1 cup Campbell's Real Stock Beef Salt Reduced
• 2 tablespoons worcestershire sauce
• 2 tablespoons light sour cream
• Farfalle pasta, cooked, to serve
• Steamed green beans, to serve
• SAXA Pink Himalayan Salt Flakes, to season

Energy 1921kJ	Fat saturated 5.40g
Fat Total 12.20g	Carbohydrate sugars g
Carbohydrate Total 34.60g	Dietary Fibre 4.10g
Protein 42.40g	Cholesterol 103.00mg
Sodium 239.00mg

All nutrition values are per serve.

1. Step 1

   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.

2. Step 2

   Meanwhile, place flour, and salt and pepper into a shallow dish. Lightly coat beef strips in flour. Add 2 teaspoons of oil to frying pan. Add half the beef. Cook over high heat until meat is browned, stirring occasionally. Remove. Repeat with remaining beef and oil.

3. Step 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. Step 4

   Serve stroganoff with pasta and green beans.

Cook's note: You could use beef rump steak if stir-fry trips are unavailable.