As the weather here begins to cool, I start to crave beef stroganoff. It is one of my favourite meals ever, and the fact I can eat it with rice is even better. I LOVE sticky white rice. I’m sure it is a throw-back to the months I spent in Japan as a teenager that I could happily eat a bowl of it everyday. Here is my healthy version of the traditional stroganoff recipe for you. Happy munching!
Ingredients you’ll need to feed four:
- 500 grams of your favourite lean steak cut, cut into strips
- a drizzle of oil for the pan
- 1 onion, finely chopped
- 2 carrots, sliced into fine strips
- 1 red capsicum, sliced into fine strips
- 1 green capsicum, sliced into fine strips
- 1 zucchini, sliced into fine strips
- 1 tablespoon wholemeal flour
- 2 tablespoons tomato paste
- 250 mls vegetable stock, homemade if possible
- 2 cups (raw amount) of your favourite rice, cooked separately
- 100 mls sour cream (or if you don’t have sour cream, just add 100mls cream and 1 teaspoon fresh lemon juice, whipped together before adding)
- Preheat your frypan and drizzle with oil. Fry your steak for 3 minutes or until browned through.
- Add onions, carrots, capsicum (both), zucchini, flour, tomato puree, stock, and salt/pepper to taste if you desire
- Reduce heat and simmer gently for 20 minutes. Cook your rice separately while beef is stewing.
- Add sour cream (or cream/lemon juice mix) to the frypan and stir through. Simmer for 3 minutes further.
- Serve immediately with rice on the side.