Beef Stroganoff

Beef Stroganoff

Slimming Eats Recipe

Serves 3

Original – syn free per serving

Extra Easy – syn free per serving

* there is only 0.5 syns for the entire recipe, so pretty much syn free per serving

Ingredients

• 400g beef tenderloin or lean sirloin steak, sliced into strips
• 1 large onion
• 3 cloves of garlic crushed
• 10 button mushrooms sliced
• 300ml of beef stock made with some bovril
• 3 tablespoon of tomato puree
• 1 teaspoon of dijon mustard (0.5 syns)
• 1 tablespoon of freshly chopped thyme (or use dried)
• salt and pepper to season
• 1/2 teaspoon of paprika
• splash of worcestershire sauce
• splash of balsamic vinegar
• approx 6 tablespoons of fat free natural yoghurt/fromage frais (remove from fridge a couple of hours before cooking to bring to room temperature
• Frylight or Pam spray
• Freshly chopped Italian Parsley

Method

Heat a non stick frying pan and spray with some Frylight or Pam spray, add the beef tenderloin, season with salt and pepper and cooked until it starts to go golden. Remove and set aside.

Add the thyme to the beef stock.

Add the onions, garlic and mushrooms and couple of tablespoons of the stock  to the frying pan and keep on a high heat to cook until golden, as the stock reduces keep adding more, repeating the process until only a 1/4 of the stock remains and the onion and mushrooms are nicely caramelised.

Add the beef tenderloin back to the pan and the rest of the stock with a splash of worcestershire sauce, balsamic vinegar, tomato puree, paprika and mustard.  Simmer until sauce has almost reduced, remove from heat and stir in the yoghurt.

Serve topped with some freshly chopped Italian parsley.

This dish can be served with rice, pasta or potatoes for an Extra Easy day, or serve with your choice of vegetables for an Original day.