Photo of Beef stroganoff with pickled cabbage by WW

Beef stroganoff with pickled cabbage

7
7
7
SmartPoints® value per serving
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Beef stroganoff is a popular hearty winter dish and we have created a lighter version that is still just as delicious. The creamy sauce that combines the mushrooms and beef goes so well with the tang of vibrant pickled cabbage.

Ingredients

Red cabbage

350 g, cored, finely shredded

Apple cider vinegar

125 ml, (1/2 cup)

Caster sugar

1 tsp

Caraway seeds

½ tsp, lightly crushed

Red onion

1 medium, thinly sliced

Olive oil

1 tbs

Lean beef fillet

400 g, (Buy 500g), thinly sliced

Mushrooms

200 g, button variety, quartered

Swiss brown mushrooms

200 g, sliced

Garlic

2 clove(s), crushed

Ground paprika

1 tsp

Plain flour

2 tbs

Beef stock, liquid, salt-reduced

1 cup(s), (250ml)

Worcestershire sauce

1 tbs

Extra light sour cream

2 tbs

Fresh flat-leaf parsley

¼ cup(s), to serve

Instructions

  1. Place cabbage in a large heatproof bowl. Place vinegar, sugar, caraway seeds and half the onion in a small saucepan and heat on medium. Bring to the boil then remove from heat. Pour vinegar mixture over cabbage and stir to combine. Set aside, stirring occasionally, for 30 minutes.
  2. Heat half the oil in a large frying pan on high. Cook beef, stirring, for 2 minutes or until browned. Remove from pan and set aside.
  3. Heat remaining oil in same pan over high heat. Cook combined mushroom and remaining onion, stirring, for 7 minutes or until tender. Add garlic and paprika and cook for 1 minute or until fragrant. Add flour and cook, stirring, for 1 minute.
  4. Add stock and bring to the boil. Reduce heat and simmer for 3 minutes or until sauce thickens slightly. Season. Add beef and Worcestershire sauce and cook for 2 minutes or until heated through. Remove from heat. Stir in sour cream. Sprinkle stroganoff with parsley and serve with pickled cabbage.

Notes

SERVING SUGGESTION: Steamed zoodles or brown rice.TIP: Lightly crush caraway seeds using the back of a knife or use a mortar and pestle. If sauce gets a little thick or over-reduced, add a couple of tablespoons of water.