Beef Stroganoff Recipe
By the wlr team
A low calorie dinner recipe to really warm you up, our Beef Stroganoff packs a real favour punch! Put together with some fluffy white rice for a protein filled, melt in the mouth meal that you’ll want to make again and again. This low calorie beef stroganoff can also be made in a slow cooker for even less fuss with your midweek home cooked dinner.
- Recipe makes: 4 servings
- Prep time:
- Cook time: 1 hr 30 mins
- Calories: 262
- 454g lean diced casserole beef
- 10g paprika
- 2 tsps ground nutmeg
- 2 tsps Worcestershire sauce
- 1 med onion
- 2 cloves garlic
- 100g button mushrooms
- 5 Sprays 1 cal olive oil spray
- 1 tsp dried parsley
- 2 stock cubes, made up with water
- 28g white flour
- 150g reduced fat soured cream
Want to try different ingredients?
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Preheat oven to 200°C / Gas Mark 6 / 400°F
- Coat the beef with the paprika, nutmeg and Worcestershire sauce, cover and leave in the fridge for a couple of hours or over night if possible.
- Peel and roughly chop onions, finely chop the garlic and slice the mushrooms.
- Spray 5 sprays of 1 cal oil into a hot frying pan. Brown the meat quickly and remove from the pan and place into a casserole dish.
- Add the onions and garlic to the pan and cook until the onions are starting to soften. Add the mushrooms and cook for a couple more minutes then add all the contents of the pan to the casserole dish with the meat. Sprinkle over the parsley and season with salt and pepper.
- Make the stock using 1 pint of liquid, stir in the flour (dont worry about any lumps they will disperse during cooking).
- Pour the stock into your casserole dish to cover the ingredients, cover and cook for approximately one and a half hours.
- Stir in the sour cream 10 minutes before the end of the cooking time.
This dish can be cooked in a slow cooker for 6-7 hours.
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