Stroganoff is traditionally a recipe that is a higher fat dish, however this great version using evaporate milk instead of sour cream to create the creaminess in the dish. A great way to make a great warming winter dish healthy.

  • 600g rump steak, fat trimmed, thinly sliced
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 1 brown onion, thinly sliced
  • 200g mushrooms thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp sweet paprika
  • 1 tbsp tomato paste
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 cup salt-reduced beef stock
  • 185ml can low fat light and creamy evaporated milk
  • Chopped fresh flat-leaf parsley leaves, to serve


  1. Place steak in a plastic bag (with no holes), add flour (and salt and pepper –optional). Shake plastic bag to coat meat with flour.
  2. Heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
  3. Add onion to pan to fry pan and cook for ~ 5 minutes, until browned.
  4. Add mushrooms and garlic to pan and cook for ~ 5 minutes until mushrooms are tender.
  5. Return beef to pan, add paprika to the pan and cook for 1 minutes.
  6. Add tomato paste, mustard, Worcestershire sauce and stock. Bring to the boil and then reduce heat to low and simmer for 5 minutes or until slightly thickened.
  7. Remove from heat and stir in evaporated milk.
  8. Serve with brown rice or pasta, and  Sprinkle with parsley.
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