Lighter beef stroganoff with roasted mushrooms

Serves 6
650g sirloin steak, thinly sliced
4 shallots, thinly sliced
4 tbsp olive oil
2 tsp Worcestershire sauce
Salt and black pepper
1 lemon
450g chestnut mushrooms, sliced
2 tbsp flour
1 tbsp brandy, (optional)
300ml beef stock
3 tbsp natural yoghurt
1 tsp dried parsley

To serve:



  1. In an airtight container, whisk two tablespoons of olive oil with the Worcestershire sauce, some black pepper and the juice of half a lemon.
  2. Add the sliced beef and shallots. Toss to coat, then cover and refrigerate for several hours or overnight.
  3. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  4. Place the sliced mushrooms on a large baking tray. Drizzle with a tablespoon of olive oil and season. Place in the oven and roast for 15 minutes, turning once.
  5. Meanwhile, heat the remaining oil in a large pan over a high heat and sear the beef in batches, cooking for 1-2 minutes each side. Once it is light brown, transfer to a plate.
  6. Return the beef to the pan and sprinkle with flour. Stir to coat liberally. Pour in the stock and the brandy, if using, add the parsley and mix well. Cover with a lid and bring to a simmer over a medium heat.
  7. Simmer gently for 12 minutes, stirring occasionally.
  8. Turn off the heat under the beef and stir in the salt and the yoghurt. Stir well and season to taste. Fold in the roasted mushrooms and add a squeeze of lemon juice.
  9. Serve immediately with pasta or mashed potato.

Note: Mashed potato can be used as an alternative to pasta, if you wish.

Nutritional information:

Per serving: 308kcals, 16.5g fat (4.1g saturated), 4.7g carbs, 0.9g sugars, 34.3g protein, 0g fibre, 0.26g sodium