I doubled the mushrooms and served mine with zucchini noodles with avocado on top! Stir back into the skillet. We love this! Add a splash of wine to deglaze the pan, along with some beef broth, Dijon mustard, Worcestershire sauce and flour, and finish it off by returning the meat to the pan, and whisking some Greek yogurt. Reduce the heat and stir in the sour cream. There is no other way! Sprinkle steak with salt and pepper to taste and brown 30 seconds to 1 minute stirring as you go. The exact measurements of the ingredients I use are listed in the recipe card below. It’s so easy! Thanks. In my recipe I used sirloin steaks cut into thin strips, but any tender cut of beef should work. Cook, stirring, just until no longer raw, about 2 minutes. * Percent Daily Values are based on a 2000 calorie diet. Your email address will not be published. The classic thing to serve with Beef Stroganoff is egg noodles. You can keep the leftovers in the fridge, in an airtight container, for up to three days. Delicious healthy meal that is very easy to make! Can’t wait to try this one. Bring a large pot of water to a boil. This healthier beef stroganoff takes just 30 minutes to make. I omitted the flour, beef stock and wine. https://www.jamieoliver.com/recipes/beef-recipes/beef-stroganoff This stroganoff would be equally amazing with ground beef, chicken or turkey. It makes for a prettier presentation. Add onion and sauté until softened and lightly colored, about 3 minutes. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, 1 red onion, 1 clove of garlic, 1 lemon, 2 handfuls of wild mushrooms, 2-3 sprigs of fresh flat-leaf parsley, 500 g fillet steak, 1 teaspoon paprika, 1 knob of unsalted butter, 1 small glass of brandy, 50 ml sour cream.

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