When it comes to weeknight meals more so than any other meal you need them to be winners. There is no room for negotiation. There is no time for a rematch. What is served is what is going to be eaten at my place. And this tastiest ever beef stroganoff is guaranteed to be eaten.
The thing for me is, I don’t like doing dishes that involve more than one pot or pan. I find that incredibly frustrating. Unless I have all the time in the world…which is super rare. So, I’m all about getting as much done in one hit!
That means putting extra veggies into the stroganoff. Why? Because nobody has time for cooking veggies as a side dish! So cram them into the main event! Want more ideas for a one-pot dinner? Try this salmon and veggie stirfry for a quick and delicious mid-week meal or this chorizo and chicken spanish rice.
You might think “stroganoff is so unhealthy” and yes, it does contain sour cream, and you know what? If that’s a major issue for you, then use reduced fat sour cream. But seriously, a little dairy never killed anyone. And we don’t eat this every night of the week.
Surprisingly, the major winner in this dish was the broccoli, when I went to freeze the leftovers, I saw just how much of a winner it was as it was all gone! I think the culprit was Master 5 who seemed to be sneaking it from the bowl. I find this so amusing as just 12 months ago the mere thought of broccoli would send him running.
Go on- give this tastiest ever beef stroganoff a go! It’s a family favourite.
- 1/4 cup olive oil
- 1 kg stroganoff beef strips
- 1 cup plain flour
- 3 teaspoons paprika
- 1/2 teaspoon garlic powder
- 2 medium brown onions, cut into wedges
- 250 g button mushrooms, sliced
- 500 ml sour cream
- 4 tablespoon tomato paste
- 1 cup beef stock
- 1 head of broccoli, chopped into florets
- 1 cup frozen green beans
- 1/2 bunch tablespoon chopped fresh parsley
- Rice to serve
- Heat 1/4 cup olive oil in a frypan over medium heat.
- Coat the beef in the flour, garlic powder and paprika.
- Cook in batches until golden brown.
- Add the mushrooms and onions and cook until golden.
- Add tomato paste, stock and sour cream to the frypan.
- Reduce heat and simmer for five minutes.
- Return beef to pan and stir well to combine, then add broccoli and green beans to the pan and cook for 5 minutes or until cooked through
- Garnish with parsley serve with the rice or pasta.
Serving Size:1 cup
Amount Per Serving: Calories: 505 Total Fat: 20.3g Saturated Fat: 6.6g Trans Fat: 0.2g Unsaturated Fat: 11.7g Cholesterol: 105.1mg Sodium: 243.5mg Carbohydrates: 35g Fiber: 5.7g Sugar: 6.4g Protein: 49.7g