Creamy Beef and Mushroom Stroganoff

• Meat

  • 1380 1/3 g Beef, lean

• Produce

  • 3 cloves Garlic
  • 2 cups Mushrooms
  • 1 Onion
  • 1 Parsley
  • 1 tsp Thyme, dried

• Canned Goods

  • 2 cups Beef stock

• Condiments

  • 2 tbsp Worcestershire sauce

• Pasta & Grains

  • 953 2/3 g Egg fettuccine, dry

• Baking & Spices

  • 2 tsp Cornflour / cornstarch
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter, reduced fat light
  • 1 cup Sour cream, light

• Beer, Wine & Liquor

  • 1/3 cup White wine, dry

Found on cafedelites.com

Description

Ingredients

• 500g | 1lbs egg Fettuccine (dry weight)
• 1 onion, chopped
• 3 cloves garlic, crushed or minced
• 2 cups sliced mushrooms
• 4 tablespoons reduced fat/light butter
• 700g | 24oz thinly sliced lean beef fillet steaks (sirloin; eye fillet or scotch fillet), seasoned with salt
• 2 tablespoons worcestershire sauce
• ⅓ cup dry white wine (or more if you like it stronger)
• 2 cups beef stock (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
• 2 teaspoons cornflour | cornstarch
• Salt and pepper to taste
• 1 cup light sour cream (or Greek yogurt; or reduced fat cream cheese)
• 1 teaspoon dried Thyme (optional)
• Freshly chopped parsley to garnish

Directions

• Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
• While pasta is boiling; melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done. Add the remaining butter to the pan; add onion and fry and until transparent. Add the garlic and fry until just fragrant (about 30 seconds) before adding the mushrooms; fry until the mushrooms are tender and cooked through (about 4 minutes). Add the wine, reduce heat to a gentle simmer to combine all of the flavours in the pan.
• Mix together the stock, worcestershire sauce and cornflour; pour the mixture into the pan stirring to combine. Simmer for 4 -5 minutes or until sauce has thickened. Return the beef strips to the pan; season with salt and pepper and remove from heat. Stir through the sour cream (or the Greek yogurt or cooking cream if using).
• Serve over the pasta and garnish with the parsley.

Nutrition