Stroganoff Steaks

Serves 2, Cooking and preparation approx 30 minutes

  • 1 Onion, sliced
  • 1 Calorie Spray Sunflower Oil
  • 1 Garlic Clove, Chopped
  • Chestnut Mushroom, sliced
  • 1/2 tsp Paprika
  • 1 tbs Vegetable Oil
  • 2 Sirloin 7oz Steaks
  • 150ml Beef Stock
  • 150ml Sour cream
  • A handful of chopped Parsley
  • 50g Tagliatelle, to serve

Nutrition: 728kcal, 47g Carbs, 23g Fat, 75g Protein, 541g Sodium, 6g Sugar


  1. Fry the onion in the 1 calorie sunflower oil in a large frying pan until soft.
  2. Stir in the garlic and mushrooms and fry over high heat until browned.
  3. Add the paprika, fry for 30 seconds, then tip into a bowl.
  4. Heat the vegetable oil in the same pan, and cook the steaks for 1-2 minutes each side; keep warm.
  5. Return mushrooms to pan, pour in the beef stock and bubble fiercely to reduce by two-thirds.
  6. Take off the heat and stir in a the soured cream, parsley and salt and pepper. Serve with tagliatelle.


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