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.
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