Recipes » Recipes for Schools » Beef Stroganoff

Beef Stroganoff

Recipes » Recipes for Schools » Beef Stroganoff

Beef Stroganoff

This recipe meets the AMBER criteria in the National Healthy School Canteen Guidelines.

Serves 6

Ingredients
1 cup uncooked pasta
2 tsp olive oil
1 onion, finely diced
1 carrot, chopped
2 sticks of celery, sliced
500ml liquid beef stock, salt reduced
1 cup (250g) button mushrooms, sliced
1 tbsp plain flour
350g lean beef strips
2 tbsp Worcestershire sauce
2 tbsp tomato paste, no added salt
2 tbsp reduced fat natural yoghurt

Method

  1. Bring a pot of water to the boil and cook pasta as per packet instructions.
  2. Heat half of the oil in a large saucepan, add onion and cook until translucent.
  3. Add carrots and celery and cook, stirring, for 2-3 minutes or until soft. Turn down the heat to low and stir through mushrooms.
  4. Add flour to a shallow dish. Gently coat the beef strips in flour and set aside.
  5. Heat a frypan with the remaining oil. Add beef strips in batches and cook for 3 minutes or until browned. 
  6. Add the cooked beef strips to the saucepan with the vegetables. Stir through stock, Worcestershire sauce and tomato paste. Increase heat to medium and cook for a further 10 minutes or until sauce has thickened.
  7. Remove from heat and stir through yoghurt.
  8. Serve with cooked pasta.