Healthy beef stroganoff

Give the classic beef stroganoff a healthy makeover with this better-for-you recipe.

INGREDIENTS
2 teaspoons olive oil
500g beef fillet, fat trimmed, thinly sliced
1 white onion, thinly sliced
200g Swiss brown mushrooms, halved or sliced
200g button mushrooms, halved or sliced
2 garlic cloves, crushed
1 teaspoon paprika
1 tablespoon Worcestershire sauce
200ml salt-reduced beef stock
60ml (1/4 cup) reduced-fat sour cream
100g baby spinach
2 x 250g pkt zucchini noodles
Steamed green beans, to serve
Baby parsley leaves, to serve

METHOD

1. Heat half the olive oil in a large non-stick frying pan over high heat. Cook the beef, in 2 batches, 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.

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