Quick healthy beef stroganoff is an easy cheats version of the classic hearty meal made to suit the whole family. This delicious creamy tasting recipe will fully satisfy those hungry mouths!
This quick healthy beef stroganoff has a beautiful creamy sauce with hints of paprika and mustard.
My secret ingredient to being able to make it quickly and more healthily is simply a can of condensed cream of mushroom soup.
Indeed, that one can of soup provides not just the creaminess but also a ton of flavour too. When combined with the tender stir fried strips of beef it makes what I can only describe as a tasty marriage made in heaven!
But what exactly is beef stroganoff?
Well, I actually had to google it myself! It isia Russian dish of sauteed pieces of beef served in a sauce.
All I knew before I googled it was that it was an extremely popular dish ordered frequently from the menu in the restaurant of the hotel in Dundee where I worked in the kitchen, as a kitchen porter when I was a student.
Today I thought I’d dig out that recipe from my memory banks and make it as a healthier and simpler recipe that we can all make at home – the version that we cooked in the hotel was quite heavy on the cream.
Now folks, you know that I’m not against cream in any way, as I explained in depth in the strawberry chia overnight oats recipe, I just believe it has more place and prefer to use it within my pudding recipes!
If you have any of this quick healthy beef stroganoff left after cooking and serving it’s perfectly freezable.
That’s if you have any left…..
Also I’ve mentioned in the recipe card notes below that the traditional version of this recipe is served with egg noodles. That’s perfectly fine if you want to serve it that way but again harking back to my hotel days I remember we always used to serve it with lashings of rice. So I’m serving it with some wholegrain basmati rice which you cook during the making and cooking of the stroganoff.
The recipe is best too if you use a good quality lean sirlion steak, cutting the strips nice and thin which ensures the meat cooks quickly and the flavour is released into the recipe as soon as possible.
- Low fat cooking oil spray
- 450 g lean sirloin steak cut into thin strips
- 1 large onion sliced thinly
- 2 cloves garlic crushed
- 200 g button mushrooms sliced thinly
- 1 can condensed cream of mushroom soup
- 100 ml Beef stock
- 1 tsp. Dijon mustard
- ¼ tsp. Paprika
- Freshly ground salt and pepper
- 2 tbsp Greek yogurt fat free
- 1 tbsp. freshly chopped parsley
- Heat a large, non-stick frying pan and spray the bottom of it with the cooking oil spray.
- Once the cooking spray has begun to bubble a little add the sirloin strips and brown them, stir frying the around the pan for 8 to 10 minutes. Do not allow them to burn. Remove strips from the pan with a slotted spoon and set aside leaving the juices in the pan.
- Add the onion, garlic and mushrooms to the pan juices and saute until softened, about 6 minutes.
- Pour the can of condensed cream of mushroom soup into the pan, stirring it into the onion mixture, then add the beef stock and stir in the Dijon mustard and Paprika too. Season to taste.
- Bring the onion mixture to a simmer then add back the beef strips into the pan and simmer until the sauce has thickened, about 8 minutes.
- Remove the pan from the heat and stir in the yogurt.
- Serve in the centre of rice garnished with the chopped parsley.
Traditionally Paprika is served with egg noodles. Here I've served it with wholegrain Basmati rice, but of course you could serve it the traditional way.
I put my rice on to cook at the start of the recipe as it’s wholegrain and takes slightly longer than white rice.
Nutrition Label does not include rice.
I’ve still got a number of one pan recipes like this quick healthy beef stroganoff recipe stored up in my head from my kitchen porter days so be sure to subscribe so you don’t miss those.
In fact, it’s not just recipes I’ve got up in my head from those days, there are a lot of good times too. There was great camaraderie working in the kitchen when it was extremely hot and busy and you were catering on a Saturday night for a full restaurant of 60 people as well as a packed wedding function of 150.
I’m grateful that I was introduced and shown how to properly cook by the chefs there. Of course I’m grateful nowadays to be able to share my version of those recipes and stories of those times here too.
Right, I’ll be back on Thursday with a Scottish indoor BBQ recipe. A what Neil? Well, you’ll just have to check back to find out wont you? 😉
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