Beef Stroganoff
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
36.2g
Energy (kJ)
2045kJ
Energy (kcal)
488kcal
Carbohydrate incl. fibre (g)
12.0g
Carbohydrate excl. fibre (g)
10.3g
Sugar (g)
7.4g
Fibre (g)
1.7g
Fat (g)
34.2g
Saturated fat (g)
18.0g
Unsaturated fat (g)
9.4g
Monounsaturated fat (g)
7.9g
Polyunsaturated fat (g)
1.3g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
583mg
Salt (g)
1.46g
Vitamin A (IU)
1187IU
Vitamin C (mg)
4.1mg
Calcium (mg)
27mg
Iron (mg)
1.21mg
Potassium (mg)
467mg
Total
144.9g
8179kJ
1953kcal
47.9g
41.0g
29.6g
6.8g
136.7g
72.2g
37.6g
31.7g
5.3g
0.0g
0mg
2331mg
5.83g
4749IU
16.2mg
108mg
4.84mg
1869mg
- 3 tablespoons, olive oil
- 600 g beef tenderloin, sliced into strips
- 10 grams Knorr Beef Stock Cube
- 1 red onion, chopped
- 1 tablespoon paprika
- 225 g chestnut mushrooms sliced
- 300 ml soured cream
- 2 teaspoons lemon juice
- 2 grams freshly ground pepper
- add 5 grams parsley, to sprinkle
- add 2 grams paprika for garnish
- 1 Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide.
- 2 Take 1 tbsp of the oil and make a paste with the Knorr Stock Cube. Toss the beef in the paste to cover.
- 3 Heat half of the oil that’s left in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Add the mushrooms and fry gently for 3 minutes. Transfer the mixture to a plate and keep warm.
- 4 Using the same pan you cooked the onion mixture in heat the rest of the oil until very hot.
- 5 Add the fillet steak and fry quickly, turning it as you do so, for just over 1 minute.
- 6 Return the onion mixture to the pan and pour in the sour cream. Bring to the boil and simmer for a minute or so, until thickened.
- 7 Stir in the lemon juice, add parsley, sprinkle with paprika and serve