» Beef Recipes » Rosemary Beef Stroganoff

Rosemary Beef Stroganoff

(Serves 2)

Ingredients

• Lean beef fillets, cut into strips: 2 x 4oz (females) OR 2 x 8oz (males)
• 4 Medium squash, sliced chunkily
• 6 Medium mushrooms, sliced
• 1 Medium red bell pepper, chopped into 2cm squares
• 1 Small onion, chunkily chopped
• 1 Cup of prepared gravy (ensure it is TF friendly e.g. Knorrs gravy)
• ½ to 1 Cup of water (as required) 
• 2 - 4 Cloves of garlic, crushed 
• 1 Tablespoon of Rosemary, finely chopped 
• Garlic and herb seasoning as desired 
• Salt and pepper, as desired 
• 1 Tablespoon of olive oil

Method

1. Place a large skillet pan on medium heat and add olive oil.
2. Add beef, garlic and onion and cook for 3-5 minutes, stirring occasionally to prevent sticking. 
3. Add all the remaining vegetables, half the rosemary, seasoning and combine, then cook for 5 minutes, stirring occasionally to prevent sticking.
4. Add the gravy and remaining rosemary, then combine well, add an additional ½ to 1 cup of water to make a sauce.
5. Taste and add salt and pepper if desired.
6. Reduce heat to low and simmer for 10 minutes or until sauce has reduced to desired consistency.
7. Serve immediately with a salad or vegetable side dish.

Note:

• Lamb, pork or chicken may be used instead.
• For a more traditional style stroganoff, add 2 tablespoons of fat free ricotta to the additional water and stir well to combine before adding this to the stroganoff.