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Photo of Beef stroganoff by WW

Beef stroganoff

Points® value

Meal Items

dry pasta

40 g, casarecce

Beef rump steak, raw

100 g, (Buy 125g) fat trimmed, sliced

canola oil

1 tsp

Brown onion

½ small, thinly sliced

Oil spray

1 x 3 second spray(s)


100 g, button variety, sliced


1 clove(s)

ground paprika

¼ tsp, (sweet)

beef stock



½ tsp

extra light sour cream

1 tbs

Fresh flat-leaf parsley

1 tbs, chopped

Mixed salad leaves

1 cup(s)


Boil pasta until just tender. Drain. Return pasta to pan. Pan-fry beef with oil until browned. Transfer to a plate and keep warm. Cook onion in same pan lightly sprayed with oil until softened. Transfer to a bowl. Cook mushrooms in same pan until browned. Add garlic and a pinch of paprika and cook for 1 minute. Combine 1 tsp beef stock and cornflour in a bowl. Stir in remaining beef stock. Add stock mixture to pan with mushrooms, stirring, and bring to the boil. Return steak and onion to pan and stir until heated through. Remove from heat and stir in sour cream. Season with salt and pepper. Top pasta with stroganoff and sprinkle with fresh parsley. Serve with mixed salad leaves.