Beef Stroganoff Recipe

Ingredients

• 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

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Method

1. 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.
2. Peel and roughly chop onions, finely chop the garlic and slice the mushrooms.
3. 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.
4. 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.
5. Make the stock using 1 pint of liquid, stir in the flour (dont worry about any lumps they will disperse during cooking).
6. Pour the stock into your casserole dish to cover the ingredients, cover and cook for approximately one and a half hours.
7. 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.