Beef Stroganoff sometimes is classified
as not healthy food because traditionally you use cream as part of the dish,
but this is a healthy variation and very nice. Why not make this as you
Thursday night dinner.
Beef Stroganoff
2 brown onions, sliced
2 cloves garlic, smashed
few sprigs thyme
300 g mushrooms
350 g lean beef fillet or sirloin, thinly sliced
1 cup (250 ml) beef or vegetable stock
1/4 cup (60 ml) of tomato paste
1/2 – 1 teaspoon arrowroot (optional)
2 handfuls baby spinach leaves
chopped parsley
2 cloves garlic, smashed
few sprigs thyme
300 g mushrooms
350 g lean beef fillet or sirloin, thinly sliced
1 cup (250 ml) beef or vegetable stock
1/4 cup (60 ml) of tomato paste
1/2 – 1 teaspoon arrowroot (optional)
2 handfuls baby spinach leaves
chopped parsley
Sauté onions, garlic and thyme in a little
olive oil over a medium heat for a few minutes until browned.
Add the mushrooms and continue to cook for another 5 minutes until dark and caramelised.
Remove the cooked mushrooms and onion from the pan into a bowl then return the pan back to the stove.
Add the beef and sauté quickly for a minute until browned.
Deglaze the pan with the stock then add the tomato paste.
Return the mushroom and onion back to the pan and heat through.
Thicken if necessary with arrowroot…but this is optional.
Add the spinach just before serving and serve.
Garnish with chopped parsley.
Serve immediately with rice or quinoa and enjoy.
Serves 2
Add the mushrooms and continue to cook for another 5 minutes until dark and caramelised.
Remove the cooked mushrooms and onion from the pan into a bowl then return the pan back to the stove.
Add the beef and sauté quickly for a minute until browned.
Deglaze the pan with the stock then add the tomato paste.
Return the mushroom and onion back to the pan and heat through.
Thicken if necessary with arrowroot…but this is optional.
Add the spinach just before serving and serve.
Garnish with chopped parsley.
Serve immediately with rice or quinoa and enjoy.
Serves 2
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