Nutrition know-how
| kcal per serve | Fat per serve |
| 369 | 7g |
Ingredients
680 grams boneless sirloin steak, cut into thin strips
1 teaspoon sea salt
1 teaspoon dried dill
0.5 teaspoon ground black pepper
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
450 grams cremini or white button mushrooms, sliced
1.5 cups low-sodium beef broth, divided
3 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
0.25 cup cornflour
1 cup plain full-cream milk Greek yoghurt (do not use non-fat or it will curdle)
225 grams wholemeal pasta (penne, fusilli, or similar pasta)
Fresh parsley or thyme (optional for serving)
Directions
- Grease the bottom of a 5-litre Dutch oven or larger slow cooker with non-stick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
- Add the mushrooms, 1 cup beef broth, Worcestershire sauce, and Dijon mustard. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
- Stir the cornflour together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
- While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.
