Slimming World Spaghetti Carbonara Recipe

Slimming World for me was a great way to lose weight, mainly as I could eat lots of food, no portion control, just ensuring I was eating my superfree third,which is a third of your plate filled with vegetables, salad of fruit, depending on the meal.

I dropped three dress sizes and am now maintaining my size 8 a year and a half later, I eat well and am able to have a takeaway or a splurge, knowing that my eating habits are good for the vast majority of my week.

Once I grasped the concepts of the SW healthy eating, I was able to adapt a few of my favourites,chilli, spag bol, stews to ensure it did not feel like I was deprived. Cutting fat off meat and cooking in frylight or extra virgin olive oil which is allowed as a healthy extra has become routine in the house. Adding lots of extra veg to a stew or curry is a norm now and though recipes may not be the original exact meal, as I now add extra peppers and onions, shun fat and replace cream with fat free yogurt, creme fraiche or light philly.

Some meals were trickier to adapt due to ingredients such as pastry, cream, sugars and fats.

I longed for my homemade quiche, pastry was totally out of the question unless I had saved up my syns,my curry's usually rich with ghee or oil with sides of bhaji, chapattis and nans were taboo.

I now add extra peppers and onions to chilli con carne and serve with a chilli spiced salad, curries too are packed with different veg.

I make quiche with cottage cheese to bulk out the custard mix and allow for it to be baked without pastry.

Now I think I can hear some of you cry out (as Chris did) "But its not the same!" However looking fit and feeling healthy outweighs this. Chris was gutted to lose the fat off bacon, he loves it all crispy, but  we still get to eat and savour the flavour, so it balances out!

So onto a low fat Spaghetti Carbonara, this was for some reason the meal I got fixated on having and adapting, there were a few, but this was the dream meal and I tried all the SW versions, with quark and found it bitter and nothing like what I wanted it to taste like.

I had been to a Philadelphia event a few months before my weight loss started and pleased that it was a healthy extra for Slimming World so took a look on their site and I found a recipe. I have adapted a good few Philly recipes, they give that extra creamy taste.

Its hard to see how something that tastes rich and creamy could possibly be anything to do with weight loss, but I ate lots and the weight came off each week.

Again mine is inspired by as I change ingredients and measurements to keep it SW friendly and feed an army, I tweak and adapt, no parsley, as I dislike it, herbs detract from it being a close relative of the real thing, so after trying chives I ditched trying others.

I use frylight as the bacon fries well in it.

I add mushrooms, one to add in some superfree and two to bulk it out,three as they do not take away from the taste.

I have added garlic and onion in the past, it works, but takes a completely different dish flavour.

I do stick with the bacon, it has to be smoked to lift the sauce. The stock turns the philly into a sauce that clings to the pasta, I use a healthy extra portion per person,

The amounts that Philadelphia state just don't quite work for a family of six, I use two packs of bacon, three to four eggs  and if I was not making it for Slimming world I would add way more philly. I do add a little fat free creme fraiche if I have any in.

I will not say its the same as the cream version, but if you are trying to cut out fat,on a low fat diet, Slimming World plan or need a yummy pasta fix with creamy based sauces,this is it.

Please note that Slimming World change the Healthy Extra quanties quite often due to manufacturers recipe changes, so if reading in the future, check amounts, it works with less,but nicer with more. At the moment it is 75g of Philly Light for a Healthy Extra A,  so you can use 225g philly and 42g of parmesan for the topping but I syn my Parmesan.

 

Ingredients

500g pack of spaghetti

Frylight

2 packs of smoked bacon,trimmed of all visible fat, cut into strips

Mushrooms as many as you fancy or none at all, finely sliced.

300g Philadelphia light ( 4 HexA's)

3-4 egg yolks

300ml vegetable stock

Parmesan shavings, to garnish

Cook the spaghetti according to the pack instructions.

While it is cooking, fry the bacon pieces in a large pan, add the mushrooms once the bacon has started to crisp. Keep stirring until the mushrooms are cooked.

Beat together the Philly and the egg yolks in a separate bowl.

Once the pasta is cooked, drain it.

Add the stock to the bacon pan, then add the pasta and mix together.

Add the philly and egg mixture, and stir through well to combine everything.

Serve the pasta onto plates, scatter with  a few shavings of parmesan.

Geeta's Spice Route Review

Geeta Samtani has spent years researching recipes in India and the recipes have been handed down the family for generations. I am glad they decided to share them, I have tried a few dishes at the Good Food show and usually grab a few mixes to try out myself.

The new spice Route range is the latest and I was sent two to try for myself.

Now I can easily grab spices from my two large spice crates and blend, but I am so so busy now, these ready made mixes suit me well.

I decided to try the kebab mix for my readers as its a food I love but try and avoid as its generally quite unhealthy, made at home though with lean lambs mince or even chicken its a tasty healthier option.

I omitted the oil in the mix and saving further time I put the entire mixture in a loaf tin to cook in the oven. Then sliced the meatloaf and served in wonderful fresh naans for a local Indian supermarket I am lucky enough to be near.

For Slimming World followers lambs mince from Asda the one that is under 16% fat makes one quarter portion work out at 4 syns if like me you omit the oil.

The finished result is lovely, different taste from the kebab meat in a shop, this is spicy, really flavoursome and so easy to make.

Full of a mixture of expertly selected Indian herbs and spices, Geeta’s new Spice Route range is sure to add some much-needed flavour into your kitchen whilst making it simple to prepare delicious, authentic Indian food at home.

Choose from a selection of seven tasty combinations including Dhansak, Tandoori, Rogan Josh, Keralan, Tikka and Kebab and combine with vegetables, meat or fish of your choice to make a tasty regional Indian meal – perfect to warm you up on these colder winter evenings.

The versatile range is priced at £1.39 for a 30g pack, enough for four servings, and can be used as a marinade to make a curry or as seasoning mix for spicy kebabs or meatballs. Each spice mix is from a particular region of India and champions the spices and herbs typical of that area.

As a perfect dry marinade why not grill or BBQ chicken or prawns with either the Tandoori mix combining roasted cumin, ginger and cardamom, or the Tikka, which has a zingy blend of roasted coriander, cardamom and chilli before cooking? Or if you’re looking for more of a sauce-based dish then try the Keralan, Rogan Josh, Chettinad or Dhansak mix and follow Geeta’s simple recipe, which is included on each packet.

The Kebab mix blends the Indian spice blend Garam Masala with roasted cumin and black pepper and is perfect mixed with minced lamb to make delicious Indian kofta or meatball. This is proving the belief of Geeta’s that Indian cooking methods are simply a balance of a few good quality ingredients and the spice route range aims to inspire you to be adventurous in the kitchen and try new recipes.

Using recipes handed down through the generations of Geeta Samtani’s family as well as Geeta’s personal research and travels across India, the Spice Route range truly celebrates India’s vast culinary regions including Gujarat, Kerala, Punjab and Kashmir.   

The Geeta’s Spice Route range is available from Asda, www.geetasfo ods.com and from various independent retailers priced at £1.49.

For recipe inspiration or more information visit www.geetasfoods.com and follow us on Twitter (@GeetasFoods)

 Disclosure I was given a free product. I was under no obligation to receive the sample or talk about this company. I get no additional benefits for talking about the product or company.

Heinz Hot Sauces Fiery Chilli Con Carne Recipe

My first recipe using Heinz Hot sauces is in fact a meal I could make blindfolded.

My Chilli Con Carne is on the menu several times a month. I have adapted it until I feel I have the perfect taste.

The comments as I announced I was making a new version for Heinz, (which needed all my sight as its so different) ranged from..."Noooh!" (a bit extreme Paige!) to "It may be good, but it won't beat yours!" ( a loyal man, my husband, so good and true)

Oh and Conor ever the chance to make me humble " Good, better not be as hot as yours"

My own thoughts were to be honest the addition of ketchup might make for a too sweet taste, I love Heinz tomato sauce but I use tomato puree in chilli con carne to get the thickness of sauce. But I have been surprised many a time food blogging so I am open to a new experience. 

Also I was looking forward to the Chipotle and Garlic Hot sauce taste.

I decided to have a head shift and accept this new recipe as a completely different dish, OK the main ingredients, lean mince, kidney beans, cumin and tinned tomatoes were still there, but that is where the two parted ways.

I actually found this one had elements I want to incorporate into my own chilli, possibly the cooking method and definitely the Heinz Hot Sauce.

Oh and Slimming World folk this is syn free if you use Fry Light and extra lean mince, the Hot Sauce at 10 ml is negligible. 100 mls is 2 1/2 syns. For the 10 mls used in the recipe the same nutritional value as mustard so I count it as free.

OK enough of the chat here goes!

Ingredients

1 large onion chopped

2 cloves of garlic crushed

2 sprigs thyme roughly chopped

500g extra lean mince

400g tin of chopped tomatoes

150 ml chicken or beef stock( I used chicken,its a lighter taste)

3 tbsp Heinz Tomato Ketchup

2 tsp paprika

2 tsp ground cumin

1 tsp oregano

1 bay leaf

400g tin of kidney beans

10ml Heinz Hot Sauce-Chipotle and Garlic.

Method

 Sweat the onions, garlic and thyme in a large saucepan. 

Meanwhile brown the mince in a separate frying pan over a moderate heat.

Add the dried herbs and spices to the onions for a couple of minutes until they release their aroma and then stir into the beef.

Add the tomatoes and leave to cook down for approx 5 minutes.

Pour in the stock and add the Heinz Tomato Ketchup.

Drop the bay leaf in to the pot, bring to the boil and leave to simmer.

Once the sauce is beginning to thicken, add the kidney beans and leave to cook for another 5-10 minutes, allowing the beans to soak up the flavours.

Check for seasoning and stir through the Heinz Hot Sauce Chipotle and garlic to finish the dish.

I loved the meal, it is very different in taste to mine,the flavours much milder, the addition of the thyme lovely, the ketchup a complete pleasurable surprise.

I will definitely be partaking of this meal again.

Back soon with another Hot Sauce recipe.

Disclosure I was given a free product and some of the ingredients to make the recipe. I was under no obligation to receive the sample or talk about this company. I get no additional benefits for talking about the product or company.

Paprika Beef Slow Cooker Sunday

Well its still persistently raining and all thoughts of salad and barbecues are put aside, so my trusty slow cooker has been put to use a lot. I love finding slimming world beef recipes or adapting ones I google.

One reason is that despite the wet weather its still too hot for the oven to be on, another reason has been our family eating patterns have changed recently by college and different working hours.

Its handy just to throw the dinner into to slow cook and then put on warming for all the different meal times.

This slow cooked Paprika beef is simple, I choose to fry the beef first to give a bit of colour, some people just put all the ingredients in and cook. For me its a visual preference. I also tend to throw in a lot more paprika.

I add Creme Fraiche right at the end and slowly to prevent curdling, Slimming World followers or those wanting a low fat paprika beef recipe  use half fat Creme Fraiche, 1 1/2 syns a tablepoon, feel free to add quark or fat free yogurt.

The end result is a deep red almost tomato soup looking sauce and its warm spicy taste is comforting in winter and well wet summers!

Frylight or 1 tbsp olive oil to fry if browning meat.

800g of braising steak.

2 onions sliced

2 Red peppers roughly chopped

1 tin of tomato puree

4 cloves garlic

2 tablespoons of paprika

1/2 tbsp balsamic vinegar

300 ml beef stock

1 tbsp Worcestershire sauce

4 tbsp Creme Fraiche

Brown beef if desired, add all ingredients except creme fraiche to the slow cooker, cook on low for 7 hours and serve with  your choice of carbs, as we were all in at different times, I had rice, Conor cooked pasta. Chris and Paige had baked potatoes.

This will be added to #scsunday, click on the picture to find more recipes!

 

Macaroni Cheese with Ham & Sweetcorn Philly Recipe

You may have seen the new holographic Philly lids on packs that remind me of cartoon cards I collected as a kid. The normal girl became Super Girl etc. Well the Philadelphia tub when tilted shows a recipe.

Mine is adapted to make a Slimming World Macaroni Cheese

I had already made this meal a few times,regular readers know I like sharing my best Slimming World Recipes and have tweaked mine to a) make more and b) make it Slimming World friendly.


Philly is a great friend of Slimming world members, perhaps Philadelphia know this. The Philadelphia Light is a recommended portion of calcium in a daily Healthy Extra A, the allowed portion is enough to use in some of the great recipes they have online.

I add a bit more pasta and veggies, courgettes and mushrooms are usually in the fridge. Peppers go really well too, bacon makes a nice alternative.

I forgot to add the sweetcorn.......oops. I am post holiday and wading through a list of things to do, I got as far as buying the sweetcorn, then it slipped my mind. This is what comes of making a recipe a few times, getting confident and thinking I don't have to read it again!

 I added the extras to turn the meal into six portions and keep within my 'Healthy Extra' allowance. Serving four its one
Although I am now maintaining a nice size 8 I still like my main meals to be healthy and non fattening so always add a third more veg and pasta.

The weight amounts below are for 4 people and the cost is less than Philadelphia state if you shop seasonally visit stores that have pasta and ham at cheaper prices.

I am a massive fan of Macaroni Cheese the rich heavy sauce and soft pasta, it is one of my all time comfort foods. However for a lighter alternative that is actually easier on the digestion and way easier than a bechamel sauce, I recommend the Philly version too.

Macaroni Cheese with Ham and Sweetcorn

Serves : 4

Times

Prep time: 15 minutes

Cook time:: 15 minutes

Slimming World Macaroni Cheese Recipe

Ingredients
 

300 g macaroni

150 g Philadelphia Light (2 HExA)

185ml semi skimmed milk ( 100ml is 1 1/2 syns, I count this as 3 syns, then round it up if serving 4 as 1 syn, erring on higher)

84g reduced fat mature cheddar cheese or mix of mature cheese and parmesan (2 HExA)

1 courgette diced

200g smoked bacon fat removed cut into squares

100g mushrooms sliced

Instructions
 

1. Preheat the oven to 190 C, Gas 5. Cook the macaroni according to instructions on pack. Whilst it is cooking mix the Philly with the milk and half of the cheddar.

2. Drain the pasta and return to the pan, mix with the Philly mixture, sweetcorn, ham and courgettes.
3. Turn into a greased ovenproof dish and top with the remaining cheese.

4. Bake in the preheated oven for 15 minutes until light golden brown.

Thanks to http://www.philadelphia.co.uk/ for the inspiration.

Beef Goulash Slow Cooker

Yuck the weather is atrocious and this is when a slow cooker brings me cheer, not just the meal itself, but the whole aroma gently caught throught the house all day long.

This recipe has been added for Slow Cooker Sunday, it was made to add to the blog later, but I love this idea of sharing.

. Pop on over to Mediocre Mum's blog to check out the #scsunday recipes this week and even dip into the previous recipes, some fab ideas!

Goulash  can be cooked in the oven as well as slow cooker, its nice served with mash , jackets, rice or as I did savoy cabbage and lovely shaped pasta. I love finding slimming world beef recipes or adapting ones I google, this is a goulash from my old school recipe book

 I use 4 teaspoons of paprika as I like heat, if you just want a paprika flavour stick with two teaspoons. The sweet paprika does give it a lift too.

I recently dropped to a size 8 after pushing at size 14 on Slimming World where food is not controlled by portion size, so a Slimming World  beef goulash is ideal. So if the below looks a little different for a goulash, the extra veg were added to speed weight loss.

1 tbs oil or spray of choice.‎

500g lean braising steak diced

2 onions, roughly chopped

400g mushrooms sliced

2 cloves garlic crushed

2-4 tsp Paprika

1 tsp sweet paprika (optional)

1 red pepper, 1 green pepper (optional)

1 tin chopped tomatoes

1 Knorr beef stock cubes

250 ml boiling water

Salt and Pepper

Spray a frying pan with Fry Light if on Slimming World, I used 1 tablespoon of Extra Virgin Olive Oil as my Healthy Extra B

When hot add the beef and fry to seal and brown, leave on a plate if using a slow cooker.

Fry the onions for a few minutes to soften, adding the crushed garlic for last 1-2 minutes. Add to the slow cooker with all the other ingredients, meat last Add the boiling water to the stock cube. Season.

Cook on low for 6 -7 hours, high for at least 2-4 or Gas mark 3 170c for 2 1/2 hours
 

Healthy Red Thai Beef Curry

Now Thai cooking is flavoursome yet due to the use of coconut milk and oil tends to be a meal high in fat, but with the gorgeous fragrant flavour and use of great herbs and vegetables its a shame to miss it off the menu.

Inspired by a recipe using Kara milk on Slimming Eats, plus my Taste Team challenge to cook around Asia and then adapting  my own Thai recipes, and making new slimming world beef recipes.This meal uses a few less fattening ingredients to make a dish that still gives a flavour of Thailand. My low fat Thai curry gives me yet another fast and easy Slimming World recipe,that the whole family love.

 This will suit those on a low fat diet,  people who have a dairy free diet and great for Slimming World members too.

I replaced the coconut milk in tins for Kara Low Fat Dairy Free Coconut milk found in Tesco Extra.

If you follow Slimming World you can have 400ml of Kara for 1 HEXa, so a serving of this Slimming World Red Thai curry would be quarter of a HExA (100ml of Kara), the dish I cooked served four. So make sure you get the rest of your HEXa

While on the subject of values for Slimming World various Thai curry pastes carry different syn values so please check. I used Thai Taste red curry paste as its 1/2 syn per 60g , chosen  also as it's a good flavoured, authentic spicy paste.
 

My tip is get to the Asian grocers if you have one locally and buy a pack of fresh Kaffir Lime leaves, I got a big bag for 99p and they are in the freezer to just pop into any Asian dish. They really  give a citrus zest to the dish and make it a little more authentic.

I still aim to make the Thai paste myself soon but for now I am rather pleased with the result.

 I cooked with beef to allow for the need to reduce the liquid that comes as a result of using Kara, I am sure chicken would suit, however it will be a more soupy affair.

I was concerned the final dish would be a little too liquid when first cooking, I made sure it had a long time simmering until it was reduced. Its a dish to leave to bubble and fill the house with fragrance.
 

 

400g lean stir fry beef or frying steak

Frylight spray

1 whole green pepper finely sliced

250 Fine green beans

150g mushrooms sliced

60g Thai Taste red paste (1/2 syn) or 3 tablespoons of any Red Thai curry paste (3 syns)

1 tin tomato puree

400- 600 ml of So delicious or Kara Coconut Milk

5 Fresh Kaffir Lime leaves bruised with back of a knife.
 2 stalks of galangal julienned

2 tablespoons of fish sauce

2 sticks of lemon grass

1 large red chiili, greens good too or omit if a milder dish is desired.

Spray a heavy pan or wok with Frylight spray and lightly brown the beef

 add the Red Thai Curry Paste and tomato puree and continue to fry on a low heat for a minute to allow the pastes to infuse with the meat.

Add the pepper strips,  emongrass, fish sauce, chillis if using and stir.

 
Finally add 400 ml of Kara milk, mushrooms, fine green beans and  kaffir lime leaves.

Bring to a boil, reduce heat, cover and simmer until meat is thoroughly cooked through and sauce has reduced and thickened. If you find you need more Kara milk add accordingly.

The first attempt I used all 600ml, the second I used 400ml and added a splash in the middle of cooking.


About 20-40 minutes dependant on meat used and sauce thickness you wish.

Serve topped with fresh coriander.

Chicken Noodle Soup

One of my favourite hobbies as well as cooking is to read. I love fiction set in real times and a favourite read, a few years ago was the trilogy by Maisie Mosco about Jewish immigrants who settled in Britain in 1900, their struggle as they tried to get work and housing and put up with the bad weather in England and sometimes terrible hatred and treatment by the English who were ignorant of their ways and religion.

I loved the descriptions of Jewish ceremonies like Rosh Hashanah and the sweet foods that were served to symbolise the return of good things in the coming year!

 One savoury recipe that always stuck out was for when somebody was ill. Known as the 'Jewish penicillin,' Chicken Noodle soup always sounded comforting and the idea of noodles in a soup, filling and tasty. There is talk that its good for the soul and as you catch the aroma, especially when suffering with a cold, I can quite believe it.

 Heinz Chicken Noodle soup was the only soup I ate as a child, back then I was a fussy thing and I liked the clearness and taste, however I just knew it would never be as good as homemade.

I always wanted to make it and never did, back then it was probably a cheaper dish than it is now, as I eat free range chicken, I tend to use all the meats in a meal and somehow considered add the meat to a soup would be  a waste.

However since joining Slimming World, investing in a large stock pot to make soups for lunches that are filling and full of superfree foods I have realised that the soups are or can be just as filling as any plate of food, in fact more so.

 I spotted a slimming world chicken noodle soup recipe made by a member called honeyoc on Minimins, its a forum for people on various diet and healthy eating plans. On the Slimming World forum, there are some fabulous recipes adapted to remove fats and sugars but retain a good dish.

 I knew I had to make it and in fact realised how cheaply it can be made. It uses the leftover bones  from a  chicken, I use two, for extra flavour.

The secret to any soup is getting a good stock/base first and this is simplicity itself to make. You will  need a monster pan!

The scent of chicken, onions, rosemary and thyme is just part of the joy of this soup, you feel you are already dining way before you tuck in.

I don't aim to make the Jewish version yet, I do intend to make one of those soon too. There are versions with meatballs in which sound fabulous.

I also am fond of West Indian food and have added cornmeal dumplings, yam and potatoes to this to really make a substantial meal.

So here is the recipe

2 roast chicken carcasses from Sunday lunch. I freeze one until I have a couple. No skin if you want to avoid the fat. 

Chicken meat. Remove any meat for use in the soup.
2 celery stalks
1 large carrots
1  onions
4 cloves garlic

A good handful of fresh thyme
A good handful of fresh rosemary, parsley is more traditional but I'm not keen! Sage is good too.
2 bay leaves
6 black peppercorns
2 Knorr Stock pots or good stock (optional)

Salt and pepper

For the soup

Chicken meat

1 carrot

1 celery stalk

Egg or angel hair noodles. (Spaghetti if you prefer)

Alternative serving suggestion

West Indian dumplings, yam, sweet potato, corn on the cob or potato.

How to make it!

To make the stock, pick whatever bits of chicken from the roast chicken carcass and set aside to add to the soup at the end.

Roughly chop the garlic, onion and one carrot.

snap in half 2 celery stalks.

Put the chicken bones in a pot and top with 1.5 litres of water, add the stock cube, veggies and herbs and bring to the boil.

Once boiling, turn down the heat and simmer for an hour.

Drain and reserve the stock. Discarding all the solids.

If there is any fat on the surface skim it off, either refrigerate so the fat solidifies and you can scoop it out or if you have a clever little separator jug use that.

Your stock is now ready to be used for the soup.

For the soup finely chop the remaining onion, peel and slice the carrot, and slice the celery.

  In a large pan, sauté the vegetables in Frylight or your choice of oil until softened. Add the stock and adjust the seasoning to taste.

Simmer for 10 minutes. Add the noodles and chicken and cook for another 5 minutes, if using pasta follow the packet timings.

Serve and enjoy!

Beef Stroganoff (Healthy version)

Slimming World Beef Stroganoff the perfect warming recipe for this time of year!

Paige said to me yesterday her favourite meal is anything in a creamy sauce I know she loves stroganoff and though she's not a great red meat lover she deemed this amazing!! High praise indeed!

I love to treat my family to favourite dishes wherever possible but still keep within my healthy eating and as you all know by now following the fabulous Slimming World.

Creamy dishes are a love of mine, but as so fullof fat I avoid cream totally. However, the lovely creamy Philadelphia Light comes to the rescue in this dish. If you click on the Slimming World tag, you will find a few nice recipes using Philly

 

 

75g of Philly light per person is a Healthy Extra A, for those of you not following a healthy regime just add as much as you like and even use the original product.

 

I have tweaked several recipes, so thanks to a large recipe for 40 on BBC Good Food by the Hairy Bikers, a Pork Stroganoff by Mary Berry and one of the Philly Food heroes recipes on the Philly website,I have made this low fat easy slimming World recipe

Beef stroganoff consists of strips of lean beef sauteed, commonly served in a sour-cream sauce with onions and mushrooms. The recipe is of Russian origin, has been known since the 18th century, but its name 'Stroganoff' is believed to have come from Count Paul Stroganoff, a 19th century Russian diplomat.

Legend has it that when he was stationed in deepest Siberia, his chef discovered that the beef was frozen so solid that it could only be used by cutting it into very thin strips. The better the cut of beef the better the dish, so I do tend to use steak if for a special occasion.

This time used stir fry beef from Sainsbury's,  it's very lean and already in strips so makes for a faster dish. If I was using steak I'd possibly fry until cooked and not simmer the mixture.

The taste was amazing, creamy a little heat from the paprika and was deemed another favourite by Paige and Conor plus a 'free from sin' meal for Chris and I.

 

Slimming World Beef Stroganoff

Ingredients

 

Frylight

1 medium onion, peeled and finely chopped

400 g sirloin steak/frying steak/ beef stir fry trimmed of fat and cut into thin strips

2 tsp paprika

150g baby mushrooms, halved

250 ml beef stock I use Knorr cubes

284 g Philadelphia Light

Lots of freshly ground black pepper (optional)

 

Method

Heat the frylight in a pan. Add the beef and fry until sealed and mostly cooked, remove from the pan and set aside. Fry the onions until softened.

Add the paprika, stir briefly, add in the mushrooms frying for a minute, then return the beef to the pan. Pour in the hot beef stock, season with pepper,bring to the boil then simmer for about 15 minutes, allowing the liquid to reduce, you may need to add more also depending on your stove.

Finally add the Philly and heat through gently, ensuring the stroganoff is blended. Add more pepper if desired. Serve on a bed of rice, fine green beans or choice of vegetable.