A slightly healthier take on an absolute classic.
A Sunday Roast is always on the meal plan in my household, and roast beef is my other half's favourite. But it's rare that we don't have leftovers from it, so I have quite a few nifty recipes up my sleeve to finish up the delicious beef joint.
This beef stroganoff is that tiny bit healthier, as it uses Greek yoghurt instead of sour cream and doesn't include the lashings of butter usually required - and yet, you can't really taste the difference.
A great dish to use up leftover beef.
Ingredients
Serves | 2
250g fresh tagliatelle (or any egg pasta). If you want to keep it lower carb, halve this - I did, it's plenty!
400g beef - thinly sliced (mine was leftovers, so already cooked, but you can quickly stir fry raw beef slices for a few minutes - season this to taste. My roast was marinaded, but a simple salt and pepper seasoning will be equally delicious.)
1 onion - finely diced
4 garlic cloves - minced
100g chestnut mushrooms - finely sliced
100ml dry white wine
300ml beef stock
1tbsp plain flour
1tbsp Worcestershire sauce
2tsp Dijon mustard
70g plain 0% Greek yoghurt (I use Fage, as it has a thicker consistency than most)
1.5tsp flat leaf parsley, finely chopped
Method
Check your pasta cooking instructions - mine take 3mins, so I'm not going to cook this until later, but if yours require more time, cook this accordingly.
If using raw beef, heat 1tbsp oil in a large pan and stir-fry the beef in batches over a medium-high heat. Set aside
In the same pan, drop the temperature to a medium heat, add another tbsp of oil and sauté the onions for 2-3mins. Keep them moving so that they don't stick or brown too quickly.
Mix in the garlic and mushrooms. Sauté for another 5minutes, or until the onions are soft and the mushrooms cooked. Lower the heat a bit if needs be.
Bring the heat back up, and deglaze the pan with the white wine.
Meanwhile, if you're using fresh pasta, and haven't cooked it yet, start boiling a kettle now.
In a measuring jug (or a medium bowl), combine the stock, Worcestershire sauce and mustard. Add the flour, and whisk until smooth.
Add the boiled water for pasta into a large pot, add a good pinch of salt and cook your pasta. When it's cooked, drain your pasta, reserving a cup of the starchy water. Return your pasta to the pan, and add the saved water - this will stop the pasta from sticking to each other, and keep it glossy.
When the alcohol has cooked itself out, add the mixture into the pan. Bring this to a simmer, reducing the heat as necessary. Stir the sauce occasionally to ensure that nothing sticks, and allow it to simmer for 5minutes.
Add the Greek yoghurt, stirring this in well to combine.
Add the beef to the pan and stir well to combine.
Stir in 1tsp of the chopped parsley.
Season with salt and pepper, taste.
Divide the pasta onto two plates, and ladle over the beef stroganoff.
Garnish with the remaining chopped parsley (and maybe a sprig or two of whole parsley to spruce it up!)
Bon appetit!
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