Fuel Friday

β€œBeef Stroganoff”

Oh I I love recipes from Leah Itsines. Always so yummy and hearty πŸ€—
I can't go past a beef stroganoff in winter. I sometimes serve it with mashed potato or sweet potato instead of pasta and other times just load it with other veges such as carrot, broccoli and squash or zucchini instead and have without pasta or mash πŸ€·β€β™€οΈ

Recipe can be doubled, tripled or quadrupled πŸ™‚

Serves: 1
Prep Time: 15 minutes
Cook Time: 20 minutes

πŸ”Ί1/2 cup wholegrain pasta
πŸ”Ί150g rump steak, thinly sliced
πŸ”Ί1 teaspoon arrowroot powder
πŸ”Ί1 teaspoon paprika
πŸ”ΊSplash of olive oil
πŸ”Ί1/2 small brown onion, diced
πŸ”Ί1 garlic clove, crushed
πŸ”Ί1 tablespoon tomato paste
πŸ”Ί4 button mushrooms, sliced thinly
πŸ”Ί2/3 cup small broccoli florets
πŸ”Ί1/4 cup parsley, finely chopped
πŸ”Ί3 tablespoons natural Greek yoghurt
πŸ”Ί1/2 cup beef stock
πŸ”Ί1 teaspoon Worcestershire sauce
πŸ”ΊSalt and pepper, to taste
πŸ”Ί1/2 cup baby spinach

Directions 🧐

πŸ”ΉCook pasta according to packet instructions
πŸ”ΉCoat steak strips in cornflour and paprika
πŸ”ΉHeat olive oil in a small, deep saucepan over medium-high heat
πŸ”ΉAdd onion, garlic and tomato paste and cook for 2 minutes. Add beef and cook for 3-4 minutes. Add mushrooms and broccoli and cook for 2-3 minutes or until veggies begin to soften. Add parsley, yoghurt, beef stock, Worcestershire sauce, salt and pepper. Heat through for 3-4 minutes
πŸ”ΉAdd baby spinach and simmer for 10 minutes or until the sauce is thickened to your liking
πŸ”ΉServe with pasta

Enjoy πŸ˜‰