Light Beef Stroganoff

Light Beef Stroganoff


309 people made this

This recipe uses light sour cream to cut down the fat content of a traditional Beef Stroganoff. You can serve this garnished with fresh parsley.


Serves: 4 

  • 450g rump steak, cut into bite size strips
  • 1 onion, chopped
  • 1 1/2 tablespoons plain flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1 (300g) tin condensed cream of mushroom soup
  • 1 1/3 cups (300g) light sour cream
  • 250g egg pasta

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Brown the beef strips in a large frypan over medium high heat and drain excess fat. Add the onion and saute for 5 minutes or until tender. Stir in the flour, salt, paprika and ground black pepper.
  2. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
  3. Prepare egg pasta according to packet directions. Serve beef mixture over the pasta.

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