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Beef Stroganoff Zoodles

Healthy Beef Stroganoff


Healthy Beef Stroganoff

Servings 2 people


  • 1 teaspoon olive oil
  • 250 g beef fillet fat trimmed, thinly sliced
  • 1/2 white onion thinly sliced
  • 100 g Swiss brown mushrooms halved or sliced
  • 100 g button mushrooms halved or sliced
  • 1 garlic clove crushed
  • 1/2 teaspoon paprika
  • 2 teaspoons Worcestershire sauce
  • 100 ml salt-reduced beef stock or Massel Beef Style Liquid Stock
  • 1 1/2 tablespoons reduced-fat sour cream
  • 50 g baby spinach
  • 250 g pkt zucchini noodles
  • Steamed green beans to serve
  • Baby parsley leaves to serve


  1. Heat half the olive oil in a large non-stick frying pan over high heat. Cook the beef for 2 minutes or until golden. Transfer to a plate.
  2. Heat the remaining oil in same pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the mushrooms and increase heat to high. Cook, stirring, for 3-4 minutes or until browned. Add the garlic and paprika and cook, stirring, for 1 minute or until aromatic. Add the Worcestershire sauce and stock and bring to the boil.
  3. Reduce heat to low, return the beef to the pan and gently simmer for 1-2 minutes or until heated through. Stir through the cream and spinach and cook until spinach has just wilted.
  4. Microwave the zucchini noodles following packet directions. Serve the beef with the zucchini noodles and steamed green beans, and sprinkled with the parsley.