Lean Beef Stroganoff
What's great about it
What I love about this stroganoff is that it's a one-pan dish that's easy to cook. I like to vary the depth of flavours and use earthy herbs such as thyme, that marries perfectly with the mushrooms. Beef is a delicious form of complete protein that supplies amino acids to build and repair, as well as sustain lean muscle. A protein-rich diet can also naturally increase levels of GH and testosterone when combined with nutrient-rich vegetables, quality sleep and regular exercise.
2 brown onions, sliced
2 cloves garlic, smashed
Few sprigs thyme
300 g (10 1/2 oz) mushrooms (choose Swiss brown, portabello, button)
350 g (12 1/4 oz) lean beef fillet or sirloin, thinly sliced
1 cup (250 ml / 8 3/4 fl oz) beef or vegetable stock
1 teaspoon quince paste (optional) or a good splash 1/4 cup (60 ml / 2 oz) of madeira
1/2 - 1 teaspoon arrowroot (optional)
2 handfuls baby spinach leaves
Chopped parsley or gremolata (see below)
Saute onions, garlic and thyme in a little olive oil over a medium heat for a few minutes until browned.
Add the mushrooms and continue to cook for another 5 minutes until lovely dark and caramelised.
Remove the cooked mushrooms and onion from the pan into a bowl then return the pan back to the stove.
Add the beef and saute quickly for a minute until browned.
Deglaze the pan with the stock then add the quince paste.
Return the mushroom and onion back to the pan and heat through.
Thicken if necessary with arrowroot (this is optional).
Add the spinach just before serving and serve.
Garnish with chopped parsley or gremolata.
Serve immediately and enjoy.
Notes and Inspiration
To make gremolata, combine 1/2 cup chopped parsley + zest of 1/2 lemon + 1 clove chopped fresh garlic. Use as required as a topping for all hot pots, soups, meat, chicken, fish + vegetables.
Vegetarians can use firm organic tofu / tempeh or white cannellini beans and vegetable stock in place of the beef.
You can get madeira from any liquor store if you decide to use it.
I've used Cape Grim grass fed beef in this recipe.
Use whatever mushrooms you like in this recipe. I've used Swiss browns. I often like to fold through a little quince paste at the last minute if I have some in my pantry, it adds a richness that is just delicious and contrasts well with the beef. You can also add a splash of Madeira in place of the quince, to deglaze and caramelise in the pan once the beef is cooked.