Healthy Beef Stroganoff
Easy
< 30 Minutes
Serves 4
Low GI
Healthy Beef Stroganoff
Method
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Meanwhile, heat half the oil in a large frying pan over a high heat. Cook meat in 2 batches, tossing quickly until browned. Remove from pan and set aside.
Reduce heat to medium-low and add remaining oil to pan. Cook onions for 5 minutes, stirring occasionally until soft. Add mushrooms and garlic. Cook, stirring occasionally for 5 minutes longer or until soft. Add paprika and stir for 1 minute.
Add stock, mustard, tomato paste, pepper and beef (with any juices). Simmer 3 minutes, stirring occasionally.
Place cornflour in a small bowl. Gradually stir in light thickened cream. Add to pan and stir just until thickened.
Serve stroganoff with rice, sprinkled with parsley and steamed green beans.

Healthy Beef Stroganoff

Easy
< 30 Minutes
Serves 4
Low GI
Ingredients
Method
To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Meanwhile, heat half the oil in a large frying pan over a high heat. Cook meat in 2 batches, tossing quickly until browned. Remove from pan and set aside.
Reduce heat to medium-low and add remaining oil to pan. Cook onions for 5 minutes, stirring occasionally until soft. Add mushrooms and garlic. Cook, stirring occasionally for 5 minutes longer or until soft. Add paprika and stir for 1 minute.
Add stock, mustard, tomato paste, pepper and beef (with any juices). Simmer 3 minutes, stirring occasionally.
Place cornflour in a small bowl. Gradually stir in light thickened cream. Add to pan and stir just until thickened.
Serve stroganoff with rice, sprinkled with parsley and steamed green beans.