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Tender strips of lean beef in a rich, creamy mushroom sauce with a tangy kick of Dijon mustard and Worcestershire sauce. Greek yoghurt instead of soured cream keeps it light. It’s ready in 30 minutes and makes a comforting family dinner. Lean beef and Greek yoghurt make it high in protein, and the mushrooms, peas, green beans and brown rice add plenty of fibre.
1.
Bring a large pan of water to the boil for the pasta.
2.
Heat half the oil in the frying pan over a high heat. Season the beef with pepper and sear in batches until browned but still pink inside (1–2 minutes per batch). Transfer to a plate.
3.
Turn the heat to medium and add the remaining oil and the onion. Cook until soft (4 minutes). Add the mushrooms and cook until golden (5 minutes).
4.
Stir in the garlic and paprika for 1 minute.
5.
Add the stock, Worcestershire sauce, Dijon mustard and peas. Simmer until slightly reduced (4–5 minutes).
6.
Meanwhile, cook the pasta following the pack instructions (10–12 minutes), adding the green beans for the last 5 minutes. Drain.
7.
Mix the yoghurt with the cornflour. Turn the heat to low and stir the yoghurt into the sauce.
8.
Then serve the stroganoff over the pasta and green beans.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat gently until piping hot all the way through. Don’t let it boil, or the yoghurt may split. Not suitable for freezing, as the yoghurt sauce can turn grainy.
Tip
Lower carb: Serve with extra green vegetables instead of pasta. Brown rice: Serve with 2 x 250g pouches cooked brown rice (or 200g dried brown rice) instead of pasta.
Cost-saving tips
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