A bowl of beef stroganoff served with green beans and zucchini noodles.

Stroganoff Serves: 4

Prep & Cooking Time: 50 mins

Nutrition Information Per Serve:

  • Calories 295
  • Protein 35g
  • Fat Total 13g (Saturated Fat 5g)
  • Carbs Total 6g


  • 2 teaspoons olive oil
  • 500g beef fillet, fat trimmed, thinly sliced
  • 1 white onion, thinly sliced
  • 200g Swiss brown mushrooms, halved or sliced
  • 200g button mushrooms, halved or sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • 200ml salt-reduced beef stock
  • 60ml (1/4 cup) reduced-fat sour cream
  • 100g baby spinach
  • 2 x 250g pkt zucchini noodles
  • Steamed green beans, to serve
  • Baby parsley leaves, to serve


  1. Heat half the olive oil in a large non-stick frying pan over high heat. Cook the beef, in 2 batches, for 2 minutes or until golden. Transfer to a plate.
  2. Heat the remaining oil in same pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. 
  3. Add the mushrooms and increase heat to high. Cook, stirring, for 3-4 minutes or until browned. 
  4. Add the garlic and paprika and cook, stirring, for 1 minute or until aromatic. 
  5. Add the Worcestershire sauce and stock and bring to the boil.
  6. Reduce heat to low, return the beef to the pan and gently simmer for 1-2 minutes or until heated through. 
  7. Stir through the cream and spinach and cook until spinach has just wilted.
  8. Microwave the zucchini noodles following packet directions. Serve the beef with the zucchini noodles and steamed green beans, and sprinkled with the parsley.