Friday, April 1

Low Fat Friday with Lucy: Veal Stroganoff - not spiky!

Hi everyone!  Today I have the lovely Lucy from Diminishing Lucy here to give us a low fat Friday option - I'm very sure I'll be giving it a go myself.  Lucy who lives in Adelaide is someone I became 'twitter mates' with about a year or so ago and we just 'clicked'.  We have a very similar approach to blogging, and our kids are of a similar age - and she has an Olivia. We finally met a few weekends ago and it was one of those times where someone is exactly how you expect them, and our online life easily transitioned to a 'real life' friendship.  Whilst swapping kiddy pics on our phones we were very shocked to discover that her Lexie and my Olivia look like identical twins, seriously!   We'll be catching up again over the Christmas holidays with the kids - will be great to see how they measure up in real life!

Liss has a number of stroganoff recipes, so I wondered at the benefit of another. But then we both realised that everyone loves a strog, especially as the seasons change and the slow cooker comes out.

And this version is a very easy, very low fat, very child friendly stroganoff.

My children (Olivia who is 7, Charlie who is 5 and Lexie who is 4) are all enamoured with it, and it was at their request that I cooked it this week.

It is mild but still has a little zing to it. My children like spicy food. They eat mild curries and chillis and mustard and if a dish is spicy, Lexie tells me "it tastes SPIKEY Mumma...I luff it."  I use veal as it is naturally leaner and lower in fat than beef.  Instead of sour cream, I use natural yogurt - it contains a fraction of the fat and a much higher protein value. The carrots add colour and sweetness.

It is far removed from a traditional stroganoff, but delicious and comforting and creamy and entirely guilt free.

Low and Slow Veal Stroganoff

500g lean veal strips or cubes
1 onion, chopped into chunks
1 carrot, peeled and sliced
2 tablespoons tomato paste
1 cup of beef stock
1 tablespoon cornflour
2 garlic cloves, crushed
1/2 teaspoon sweet paprika
1/2 teaspoon of smoked paprika
2 teaspoons Dijon mustard
1 cup button mushrooms, cut into quarters

200g tub of low fat natural set yogurt

1. Place the veal, the onions and the carrots in the slow cooker

2. Combine tomato paste, beef stock, cornflour, garlic, praprikas and mustard in a jug and mix well to combine
3. Pour this liquid over the meat and veggies in the slow cooker, stir to combine.

4. Cook on high for 4 hours or on low for 7 hours.
5. 30 minutes before serving, add the mushrooms and combine.

6. Stir in the yogurt to combine and warm through.

7. Whilst you cook some pasta, the mushrooms will soften and take on the paprika flavour, and the yogurt will dissolve to give the strog a divine but healthy creaminess.


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