Low Fat Creamy Beef Stroganoff Recipe

This is my twist on a tasty classic beef stroganoff with steak and mushrooms. This is so simple to make and tasty to eat, and amazingly, is also slimming and diet friendly.

I have been paying special attention to creating tasty dishes that are suitable to make on a busy weeknight evening, and are easy to throw everything together for. This dish takes a maximum of 30 minutes to prepare and cook.

The key to making low-calorie meals is to swap usually fatty meats for lower fat content or even removing the fat from the meat. If you buy beef chunks for this recipes and they come with fat, just remove it with scissors before cooking.

Creamy Beef Stroganoff recipe healthy slimming world

Traditionally a beef stroganoff is made with cream, but I have swapped this for low-calorie cream cheese. It gives the dish a much richer and creamier taste. You can serve this with pasta, but I really like to have it with rice. 

I served this in some new coconut bowls that I got, and think they look amazing! 

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Beef Stroganoff Recipe

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 Creamy Beef Stroganoff Recipe

Creamy Beef Stroganoff recipe healthy slimming world

All syn calculations are my own and are for guidance only. I am not affiliated with Slimming World in any way or any other diet club. These are meals and recipes that I have followed myself. 

Syn free if using Philadelphia as your healthy extra. 
Otherwise 2 syns per portion (4 portions total) 

You will need:

500g stewing steak cut into small chunks, or 500g of frying steaks cut into strips. 
1 Onion finely diced
250 g Button Mushrooms thinly sliced
2 tsp Worcestershire Sauce
1 tsp White Wine Vinegar
1 tsp Mustard powder
500 ml Beef Stock made up of cubes
200 g Philadelphia Lightest cream cheese
Sea Salt & Freshly Ground Black Pepper
Low-Calorie Cooking Spray


Spray a large frying pan with Low-Calorie Cooking Spray and place on a medium heat.

Add the beef, salt and pepper and sear in the pan. You basically just want to seal the outside of the meat.

Remove the meat from the pan, and add the White Wine Vinegar and Worcestershire sauce.

Add the onions and mushrooms and cook

Add the mustard powder and the stock to the pan and reduce heat for 15 minutes. Keep an eye to make sure it doesn't overheat or reduce down too much. Add more stock if needed.

Stir in the Philadelphia over a low heat until smooth and creamy. If it looks too thick, add more stock.

Add the beef back into the pan and stir well, leave on a low heat for 3 minutes and mix it all up to make the strog.

I like to serve mine with rice, but you could use pasta as well.


All syn calculations are my own, and are for guidance only. I am not affiliated with Slimming World in any way, or any other diet club. These are meals and recipes that I have followed myself. 

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