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Easy Beef Stroganoff with Organic Fettuccine

Serves: 2

Nutritional Information (per serve)

  • Kcal: 300 kcal
  • Carbs: 8.5g
  • Proteins: 30.3g
  • Energy: 1260 kJ
  • Sugar: 6g
  • Fat: 12.9g
  • Saturated fat (g): 5.1g
  • Sodium (mg): 142mg

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Ingredients

  • 250 grams Rump Steak, sliced thinly
  • 3 tablespoon(s) Light Sour Cream
  • ½ Onion finely chopped
  • 250 grams Slendier Organic Fettuccine
  • 1 teaspoon(s) Dijon Mustard
  • 2 tablespoon(s) Tomato Paste
  • 2 Cloves of Garlic, crushed
  • 1 teaspoon(s) Olive Oil
  • 1 Spray of Olive Oil
  • ¼ cup(s) Water
  • 80 grams Button Mushrooms, sliced
  • 2 teaspoon(s) Black Pepper to taste
  • 1 teaspoon(s) Sweet Paprika
  • 2 teaspoon(s) Lemon Juice
  • 1 Parsley to garnish

Directions

  1. In a non stick pan spray lightly with olive oil add beef and gently heat cook for 2-3 minutes or until cooked. Remove from meat form pan once cooked
  2. Add oil to pan; reduce heat. Add onion and garlic cook for 3-5 minutes until softened. Add sliced mushrooms and cook until softened. Season with black ground pepper
  3. In a bowl combine, lemon juice, sweet paprika, tomato paste, Dijon mustard and sour cream. Add to pan with water reduce heat to medium heat and simmer for 5 minutes. Return beef to pan and stir well. Cook for a further 2-3 minutes or until heated through
  4. Stir in parsley
  5. Prepare Slendier Organic fettuccine as per instructions on he pack and serve with stroganoff