Slimming World: Succulent beef stroganoff


  • Low-calorie cooking spray
  • 300g mushrooms, sliced
  • 1 red onion, sliced
  • 600g lean sirloin steak, visible fat removed, thinly sliced
  • 60g small gherkins, finely chopped
  • 2 tsp pink peppercorns
  • 100g plain quark

For the sauce:

  • 1 large onion, roughly chopped
  • ½ x 400g can cannellini beans, drained
  • 150g cauliflower, cut into small florets
  • ½ tbsp Marmite
  • 1 beef stock cube, crumbled
  • 2 large garlic cloves, peeled
  • 1 tbsp Worcestershire sauce
  • ½ tsp paprika


    1. First, put all the sauce ingredients in a medium-size saucepan. Add 450ml boiling water and bring to the boil over a high heat. Cover, reduce the heat to medium-low and simmer for 15 minutes or until the vegetables are tender. Remove from the heat and, without draining, whizz until smooth using a stick blender or food processor.
    2. Spray a deep, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the mushrooms and red onion and fry for 5 minutes, stirring occasionally.
    3. Add the steak and stir-fry for a further 5 minutes, then add the gherkins, peppercorns and sauce. Bring to a simmer and cook for 2 minutes. Remove from the heat and stir through the quark. Season to taste and serve with your favourite Speed vegetables.
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