Low calorie - High protein - Beef Stroganoff Pasta

If you’re looking for something super luxurious, but still incredibly delicious, I urge you to try out my adaptation of a Beef Stroganoff. This recipe lowers the overall calorie amount in a portion, but still packs so much flavor.

Ingredients

• Onion — 320 g

• Mushrooms — 640 g

• Beef sirloin (grass-fed) — 1130 g

• Cooking cream (4% fat) — 450 g

• Red wine — 100 ml (≈99 g)

• Tomato paste — 75 g

• Pasta (dry) — 300 g

Seasoning

• Paprika

• Beef Stock

• Salt, pepper

Method

Cut up onions in small dice, and mushrooms into thin slices. Cut beef into strips and season it with papripa, salt, pepper and mix it around in a little bit of flour. You just want it to be slightly covered. This is going to help with browning of the beef later.

Saute your onions and mushrooms in a large pot until they’re completely soft. Then remove them from the pot.

Brown your beef in the pot in batches. It’s important to get a good sear. If one batch is about to burn, add in just a little bit of red wine and deglaze, then put that batch off to the side.

Once all of the vegetables and beef is done being sauted and browned, add it into the same pot, add your tomato paste and let it cook for a minute. Add in your beef stock, I just use a bouillon cube or 50 ml of intense beef stock. Pour in water enough to cover it, turn the heat to medium low, put a lid on and let it simmer for an hour while stirring every 10 minutes.

Add on your cooking cream.

Add in your pasta to the pot. Be aware of the water level in the pot. You want the pasta to be covered, so feel free to add in a little bit of water as the pasta cooks. Taste the sauce to see if it needs more salt or pepper, season to taste.

Divide into 6 containers.

Nutrional information per portion

Calories - 530

Protein - 54g

Fat - 12g

Carbs - 49g