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Wednesday, 27 August 2014


Beef stroganoff with pasta
This beef pasta recipe was made using double cream, rather than the usual sour cream used for a BEEF STROGANOFF. I didn't have any sour cream so to tone down the creaminess I added a tablespoon of full fat yoghurt.
The creamy mushroom sauce also goes very well with a whole steak.
I would estimate this dish (including the pasta) at around 500 calories per portion.
REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began this blog in June 2011.
You'll find our first post (about our successful weight loss method here).
Read about our successful weight loss story and find out how you can lose weight eating the food you love.
Here's the RECIPE:

Serves 2
200g good quality premium beef (usually fillet, but we've used sirloin and rump)
2 teaspoons oil
4 shallots, sliced
2 cloves garlic
1 teaspoon paprika 
1 teaspoon Dijon mustard
1 teaspoon tomato puree
dash of brandy or worcestershire sauce (for a bit of a kick)
150ml stock - beef or chicken
2 large field mushrooms - sliced 
2 to 3 tablespoons of sour cream (OR double cream plus 1 tablespoon of full-fat yoghurt)
1 teaspoon dried parsley
Fry the mushrooms and set aside.

Slice the beef into thin strips and sear/fry briefly. Set aside to rest.

 Fry the shallots until softened.  Add the chopped garlic, paprika, and mustard and cook until for a couple of minutes. Transfer to the saucepan.

Add the tomato puree, dried parsley and dash of brandy.

Pour in the stock and bring to the boil.

Reduce the sauce by half.

Add the beef and mushrooms to heat through, then add the cream.

Serve on a bed of pasta - we cooked 140g dried pasta and shared it between us.

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