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Not quite Stroganoff


  • Cook the noodles in plenty of boiling water until al dente, separating as you do so. Drain well.
  • While the pasta is cooking, lightly spray a large pan and sear the steaks on all sides, seasoning once turned.
  • Spray a little more oil in the pan and gently saute the onion, mushrooms and garlic. Then add 1 cup stock with the paprika, Tabasco, 1 tbsp chopped parsley and the mustard. Mix well and bring to the boil.
  • Return the steaks to the pan in one layer, turn the heat down and gently simmer until cooked to the desired degree, continually stirring. When ready, turn the heat off, remove the beef and set aside.
  • Combine the sour cream and flour. Then add to the sauce, mix well and taste for seasoning.
  • To serve, place a bed of the noodles on individual plates and top with the steak, plenty of the sauce and a sprinkling of parsley.


  • 400 gm egg noodles
  • olive oil spray
  • 4 x 150 gm fillet steaks, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • 1 onion, finely chopped
  • 8 button mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 cup chicken stock
  • ½ tspn paprika
  • a few splashes of Tabasco
  • 2 tbsp chopped fresh parsley
  • ½ tspn Dijon mustard
  • 2-3 tbsp low fat sour cream
  • ¼ tspn plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm