Comforting beef stroganoff

Ingredients:

• 500 grams beef strips
• 1 red onion, sliced
• 2 cloves garlic, crushed
• 400 grams mushrooms sliced * (see tip below)
• 250ml beef stock
• 250 ml water
• 1.5 tablespoons tomato paste
• 1 tomato, diced
• 1.5 tablespoons tapioca flour/ arrowroot
• 1.5 tablespoon water add a little extra if needed
• 3 tablespoons lite sour cream
• Salt and pepper seasoning
• Parsley to garnish

*Tip: Portobello mushrooms will add an extra meaty texture and flavour. For a less mild stroganoff try with button mushrooms.

Method:

1. In a large wok/ frying pan over medium heat fry onion and garlic until sautéed.
2. Add beef and cook until browned all over then remove from heat and put beef and onion mixture into a separate bowl.
3. In the same pan add mushrooms and fry until golden in colour then add beef strips back in the wok with tomato paste and tomato. Give a stir and cook for a minute then add beef stock and water. Mix thoroughly, bring to boil for 5 minutes then turn down mixture to a simmer.
4. Simmer for 15 minutes until reduced slightly.
5. In a separate bowl add tapioca flour and 1.5 tablespoons water and mix to make a soft paste.
6. Add tapioca paste to beef mixture and mix through to thicken, then add lite sour cream and stir gently.
7.  Season dish with salt and pepper and garnish with parsley. Half a plate of steamed veggies and salad makes a lovely accompaniment.

This dish can be served with an egg pasta, fettucine or a curly pasta.

Nutritional analysis per serve

• Energy:           470 Cals/ 1969kJ
• Protein:                                  36g
• Carbohydrate:                       63g
• Sugars:                                  2.5g
• Fat:                                          7g
• Saturated fat:                          3g
• Fibre:                                       5g
• Sodium:                                 283mg