Beef Stroganoff

The Diet Keys here are reducing the fat used and substituting a small quantity of yogurt for the usual soured cream. Compared to recipes I checked online, this version has at least 100 fewer calories per portion as a result. It’s not as creamy, of course, but quite acceptable


Quantities are approximate and per person – multiply as necessary if cooking for more than one!

  • 150g Fillet or Sirloin steak (ask at the butchery counter for fillet “tails”, they’re ideal for this and much cheaper)
  • 100g mushrooms (I used a mix of button and wild mushrooms, but any variety works
  • 10g butter
  • 1 tsp Dijon mustard
  • 50ml whisky, brandy, vodka or cachaça (or any spirit that doesn’t taste of anis!)
  • 1 tbsp thick yogurt (Lancashire Farm, Greek or similar)
  • 1 generous teaspoon of crushed/ground black peppercorns or, if you have them, crushed green peppercorns
  • Pinch of salt (to taste)


  1. Remove any fat, skin or cartilage that the butcher may have left on the steak.
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