Beef Stroganoff with Fettucine

Beef Stroganoff with Fettucine

 

This is a low-fat version of Beef Stroganoff straight out of the Biggest Loser Cookbook. I have attempted many different strog recipes and this is the tastiest one I have found so far. It is a little less creamy than the full fat version but still has a nice flavour.

Time Taken?: This one is pretty quick actually! About 30 mins tops, including chopping etc.

2 year old friendly?: I am gonna say yes, cause he had 1 spoonfull and thats the most dinner we've been able to get him to eat all week! I reckon there is not much not to like here for little ones... long pasta is always fun.

Served 4

INGREDIENTS
1 teaspoon olive oil
400g topside steak, cut into strips
1 onion, halved and sliced
2 cloves garlic, crushed
1 teaspoon smoked paprika
250g button mushrooms, sliced
1 cup beef stock
2 tablespoons tomato paste
1/2 cup light sour cream
1 pkt fettucine
1/4 cup chopped parsely leaves

METHOD
Put a large pot of water on to boil for the fettucine.
Heat the oil in a large non-stick frying pan over high heat. Brown the steak strips and set aside.
Reduce the heat to medium, add the onion and cook for 5 minutes until tender.
Add the garlic and the paprika and stir for 1 minute, until fragrant.
Return the beef to the pan with the mushrooms, stock and tomato paste. Bring to the boil, then reduce the heat to low and simmer for 10 minutes.
Meanwhile, cook the fettucine according to packet instructions, or until al-dente.
Remove the beef from the heat and stir in the sour cream to combine. Add the parsely before serving atop the fettucine.