Clean Eating Beef and Tomato Stroganoff
This dish falls into our Top 10 Family Meals of all time. There are never leftovers and I always get the “That was awesome Mom” response. Tradiotnally, Beef Stroganoff is a bit creamier, but I sometimes feel as if its a bit tasteless. The tomato adds a sweetness and a rich flavor to the meal. And, of course, it looks so pretty 🙂
As an added bonus, this dish freezes brilliantly and reheats perfectly every time, so feel free to double up on a batch and pop it in the freezer.
I normally serve with some steamed spinach or green beans and brown basmati rice. If you are feeling a bit creative, you can always top it with a pie crust or serve on top of a baked potato.
- olive oil
- 800g sliced beef (sirloin or rump – grass fed and free range)
- 1 cup pureed tomato (I use organic bottled tomato puree)
- 2 onions finely sliced
- 3 cloves of garlic sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon fresh or dried thyme
- 3 tablespoons Greek yogurt (or sour cream)
- 5 – 6 mushrooms finely sliced
- Salt & Pepper
- In a large pot, heat oil.
- Add meat and cook for about 5 – 8 minutes until slightly browned.
- Add onions, garlic, mushrooms and paprika. Fry gently until vegetables have softened.
- Add tomato puree and 1 cup of water, thyme, salt and pepper.
- Simmer for 8 min until sauce thickens slightly.
- Remove from the heat and stir in yogurt.
- Serve with rice and your favorite green vegetables.