400kcal or Less Meal Recipes

Beef Stroganoff


20-30 mins

Beef Stroganoff


  • 350g of sirloin steak
  • 1 tbsp of sunflower oil
  • 250g of chestnut mushrooms, wiped and sliced
  • 2 medium onions. Halved and cut into thin wedges
  • 300ml of cold water
  • 1 beef stock cube
  • 2 tsp cornflower
  • 3 tbsp of half-fat crème fraiche
  • Freshly chopped flat leave parsley
  • Flaked sea salt
  • Freshly ground black pepper  


  1. Trim all the fat off the steak and slice it into long strips about 5 mm thick.  Season well with the sea salt and freshly ground black pepper.
  2. Heat the oil in a large non-stick frying pan and stir-fry the mushrooms and onions over a high heat for 5 minutes until softened and well browned.   Make sure they don’t burn.   Transfer the mushroom and onions to a plate.  Add the steak strips to the plan and stir-fry for 1-2 minutes until nicely browned but not cooked through.  If you don’t like your meat pink, cook for a further minute or 2.   Transfer the meat to another plate.
  3. Pour the 300ml of cold water into the pan and bring to the boil.  Crumble the stock cube into the water and simmer for a minute, stirring.   Mix the cornflower with 1 tablespoon of cold water until smooth and stir the mixture into the stock.   Simmer for 30 seconds, stirring regularly.  
  4. Put the onions and mushrooms back in the pan and continue to simmer for a minute until the sauce has thickened.  Add the Crème Fraiche and when the sauce has combined put the beef back in the pan and cook for a couple of minutes until hot, while stirring.  
  5. Scatter the fresh parsley and serve with small portions of cooked rice.