Mushroom Beef Stroganoff

Raeward Fresh is bringing you the freshest seasonal ingredients in store to help make this delicious Beef Stroganoff. Mushrooms are a good source of vitamins B’s as well as other handy nutrients. This recipe is a healthy twist on a classic, by using low fat yoghurt and utilising brown rice. This way you are still getting full flavours whilst upping your fibre and calcium intake, but reducing the saturated fat content. Go in store to find the ingredients!


Mushroom Beef Stroganoff

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes


  • 1 & 1/3 cup brown rice
  • 2 & 2/3 cups water
  • 1 Medium onion
  • 3 cloves garlic (crushed)
  • 4 Large portobello mushrooms
  • 500g beef strips
  • 3 tablespoons dijon mustard
  • 2 cups spinach (finely sliced)
  • 1/4 cup low fat greek yoghurt
  • 1/4 cup parsley (finely chopped)
  • ground black pepper


1. Put the brown rice in a pot with the water, bring to the boil, and simmer covered for 15 minutes. Turn off the heat and leave covered for at least a further 15 minutes.
2. Heat a small amount of oil in a thick bottomed pan over a high heat. Chop the onion into thin slices and cook for a couple of minutes until translucent.
3. Crush the garlic and add to the onions and heat through for one minute.
4. Slice the mushrooms into roughly 1cm pieces and add to the onion and garlic mix.
5. Once the mushrooms are soft, remove the mix and set aside.
6. Heat the same pan. Add the beef strips and turn them over until they are brown on all sides, approximately 5 minutes.
7. Return the onion and mushroom mix to the pan, along with the Dijon mustard, and mix through.
8. Slice the spinach into thin strips and add to the pan, mix through for a further two minutes.
9. Reduce the heat, add the yogurt and stir through.
10. Add the chopped parsley and season with black pepper before serving over a bed of rice.