Beef and mushroom stroganoff with spinach and beans

  • Serves 4

  • Preparation time: 25–30 minutes

  • Cooking time: 25 minutes


2 tablespoons olive oil
600 g lean beef rump steak, cut into 2 cm pieces
1 red onion (150 g), cut into thin wedges
2 cloves garlic, crushed
400 g button mushrooms, thickly sliced
1 teaspoon sweet paprika
1 tablespoon salt-reduced tomato paste
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
2 fresh bay leaves (or one dried bay leaf if preferred)
2 cups (500 ml) salt-reduced beef stock
50 g natural Greek-style yoghurt

1 tablespoon olive oil
2 cloves garlic, crushed
200 g baby spinach leaves
300 g green beans, halved diagonally
1⁄4 cup chopped flat-leaf parsley


1. Heat the olive oil in a large deep frying pan over high heat. Add the beef in three batches and cook for 2 minutes each. Transfer to a bowl and cover to keep warm.

2. Reduce the heat to medium. Add the onion and cook, stirring occasionally, for 3 minutes or until just starting to soften. Add the garlic, mushrooms, paprika and tomato paste and cook, stirring, for 2 minutes. Add the mustard, Worcestershire sauce, bay leaves and stock and cook, stirring occasionally, for 10 minutes or until the liquid has reduced by half.

3. Remove from the heat and return the beef and any juices to the pan. Season to taste with freshly ground black pepper, then leave to stand, uncovered, for 10 minutes. Stir through the yoghurt until just combined.

4. Meanwhile, to make the garlic spinach and beans, heat the olive oil in a large saucepan over high heat. Add the garlic, spinach, beans and 1⁄2 cup (125 ml) water and cook, stirring, for 3 minutes or until the spinach has wilted and the beans are just tender. Stir in the parsley and season to taste with freshly ground black pepper.

5. Serve the stroganoff with the garlic spinach and beans.


Recipe from CSIRO Low-Carb Every Day by Professor Grant Brinkworth and Pennie Taylor ($34.99, Pan Macmillan)

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