Speedy beef stroganoff recipe from Waitrose

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and higher in protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in calories; pork is often less expensive.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: regular pasta

Whole wheat pasta offers more fiber.

Cut the beef into thin strips about 5 cm long.

Place 2 teaspoons of plain flour and some seasoning into a bowl.

Add the steak to the bowl and toss together to coat the meat.

Heat 1 tablespoon of olive oil and about 15 g of butter in a large non-stick frying pan until it starts to foam.

Add 2 thinly sliced shallots to the pan.

Stir the shallots and cook over low heat for about 3 to 4 minutes until they start to soften.

Add 250 g of halved chestnut mushrooms to the pan.

Increase the heat to high and cook the mushrooms for about 1 minute.

Remove everything from the pan with a slotted spoon.

Add the sliced beef to the pan and cook for a couple of minutes until lightly browned.

Pour over a couple of tablespoons of brandy and immediately ignite it with a flame.

Add a teaspoon of Dijon mustard and the reserved shallot and mushroom mixture.

Stir for 3 to 4 minutes until the beef is almost cooked through.

Remove from heat and stir in half of a 300 ml carton of half fat salad cream.

Return to a very low heat to warm through, ensuring it does not get too hot or boil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens