Name: Beef Stroganoff
Prep time: 15 min
Yield: Makes 4-6
Ingredients: 500 g beef blade steak, cubed; 2 onions, sliced; 200 g button mushrooms, quartered; 1 Tbsp smoked paprika; 1 Tbsp tomato paste; 1 ¼ cups beef stock or water; 1 bay leaf; ½ cup Kraft Philadelphia Light Cream for Cooking

Here's a recipe with a twist − a rich beef casserole with the addition of smoked paprika. Finish with lite cream for full flavour without the guilt.

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Makes 4-6

Prep Time 15 minutes

Cook Time 1 ½ hours

Easy

Ingredients

500 g beef blade steak, cubed

2 onions, sliced

200 g button mushrooms, quartered

1 Tbsp smoked paprika

1 Tbsp tomato paste

1 ¼ cups beef stock or water

1 bay leaf

½ cup Kraft Philadelphia Light Cream for Cooking

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Preheat oven to 180°C. Heat a dash of oil in a frying pan and brown the beef steak. Add the onions and stir fry until they begin to soften. Add the mushrooms.

Step 2

2. Stir in Gregg's Smoked Paprika and tomato paste and allow to cook out for a minute before pouring over the beef stock. Add bay leaf. Bring sauce to boiling point. Transfer to an ovenproof dish, cover and cook in the oven for 1 1/2 hours or until meat is tender.

Step 3

3. At the end of cooking stir through the Kraft Philadelphia Light Cream for Cooking and serve on pasta or rice.

Step 4

Crockpot / Slow Cooker Instructions:

Step 5

Prepare step 1 of the recipe and place into a slow cooker with the bay leaf. Mix smoked paprika, tomato paste and 3/4 cup beef stock together and pour over the meat. Cook on low for 8 hours or on high for 4 (check your user manual). At the end of cooking, stir through the lite cream.