Beef Stroganoff

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 225kcal
Author: Matt Cooney


  • 400g 5% lean diced beef
  • 300g baby mushrooms
  • 150g broccoli
  • 1 finely chopped onion
  • 2 cloves finely chopped garlic
  • 1 chopped red pepper
  • 300ml beef stock (stock pot or stock cube)
  • 10g cornflour (mixed with a drop of milk to make a paste)
  • 100g extra light cream cheese
  • thyme (fresh or dried)
  • 2 bay leaves (optional)
  • black pepper
  • parsley (fresh or dried)
  • 1 kcal spray


  • Heat a wok on medium heat and spray well with 1 kcal spray.
  • Add the diced beef and cook for 2-3 minutes until browned on all sides. 
  • Remove the beef and leave a side.
  • Spray the wok again with one kcal spray.
  • Add the onion and garlic.
  • Sweat for 2-3 minutes until softened.
  • Add the mushrooms, broccoli and pepper stir frying for 2-3 minutes.
  • Add the beef stock.
  • Season with thyme, bay leaves and black pepper.
  • Add the cornflour paste mixing in well to thicken the sauce.
  • Add the cream cheese and stir in until melted.
  • Remove the bay leaves.
  • Add back in the beef.
  • Season with fresh parsley.
  • Simmer for 3-5 minutes depending on how you like your beef cooked.
  • Serve with rice or mashed potato.


Calories: 225kcal | Carbohydrates: 14g | Protein: 28g | Fat: 8g