Beef & mush­room stroganoff with gar­lic spinach & beans

Healthy Food Guide (Australia) - - RECIPES -

(p42) Serves 4 Cost per serve $6.40 Hands-on time 25–30 min Cook­ing time 25 min 2 ta­ble­spoons olive oil 600g lean beef rump steak,

cut into 2cm pieces 1 red onion, cut into thin wedges 2 gar­lic cloves, crushed 400g but­ton mush­rooms,

thickly sliced 1 tea­spoon sweet pa­prika 1 ta­ble­spoon re­duced-salt

to­mato paste 2 tea­spoons Di­jon mus­tard 1 ta­ble­spoon Worces­ter­shire

sauce 2 bay leaves 2 cups re­duced-salt beef stock 50g re­duced-fat plain yo­ghurt Gar­lic spinach & beans 1 ta­ble­spoon olive oil 2 gar­lic cloves, crushed 200g baby spinach 300g green beans,

halved di­ag­o­nally ¼ cup chopped flat-leaf pars­ley 1 Heat the olive oil in a large deep fry­ing pan over high heat. Add beef in three batches and cook for 2 min­utes each. Trans­fer to a bowl and cover to keep warm. 2 Re­duce the heat to medium. Add the onion and cook, stir­ring oc­ca­sion­ally, for 3 min­utes or un­til just start­ing to soften. Add the gar­lic, mush­rooms, pa­prika and to­mato paste and cook, stir­ring, for 2 min­utes. Add the mus­tard, Worces­ter­shire sauce, bay leaves and stock. Cook mix­ture, stir­ring oc­ca­sion­ally, for 10 min­utes. 3 Re­move from the heat and re­turn the beef and any juices to the pan. Sea­son to taste with freshly cracked black pep­per, then leave to stand, un­cov­ered, for 10 min­utes. Stir through the yo­ghurt un­til just com­bined. 4 Mean­while, make the gar­lic spinach and beans: Heat olive oil in a large saucepan over high heat. Add the gar­lic, spinach, beans and ½ cup of wa­ter and cook, stir­ring, for 3 min­utes, or un­til the spinach has wilted and the beans are just ten­der. Stir in the pars­ley and sea­son to taste with freshly cracked black pep­per. 5 Serve the stroganoff with the gar­lic spinach and beans. Serv­ing sug­ges­tion For an ex­tra 9g carbs per serve, serve stroganoff with 200g (50g per per­son) of peeled, steamed, mashed sweet potato.

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