Creamy Beef Stroganoff

Preparation Time
10 mins
Cooking Time
16 mins
Calories Per Serving


  • 250 g long grain rice
  • 1 tbsp olive oil
  • 400 g pack extra lean stir fry beef
  • 1 onion, peeled and finely chopped
  • 200 g fine beans, washed and sliced in half
  • 250 g pack closed cup chestnut mushrooms, wiped and sliced
  • 200 ml chicken stock, made with stock cube
  • 150 g frozen garden peas
  • 150 ml lighter crème fraîche
  • 14 g fresh flat-leaf parsley, washed and finely chopped


  1. Put the rice in a pan and add enough cold water to just cover. Bring to the boil; cover with a lid and simmer for 12-15 minutes.
  2. Meanwhile, heat the oil in a frying pan over a high heat. Add the beef strips and stir-fry for 3 minutes until browned. Remove from the pan and set aside. Add the onion, green beans and mushrooms to the pan and stir-fry for 5 minutes.
  3. Add the stock and peas. Cook for 5 minutes, then stir in the crème fraîche, beef and most of the parsley. Heat for 3 minutes until the sauce is thick and the beef is cooked through.
  4. Drain the rice and serve with the stroganoff, garnished with the remaining parsley.

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