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Beef Stroganoff

  • Prep Time
    15 MINS
  • Cook Time
    30 MINS
  • KCals 274
  • Carbs 7G
4 Servings


  • 400 g beef or steak thinly sliced
  • 1 onion thinly sliced
  • 250 g button mushrooms thinly sliced
  • 2 tsp Worcestershire sauce
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 tsp brandy optional
  • 500 ml boiling water
  • 1 rich beef stock cube
  • 1 beef stock pot
  • 200 g Philadelphia Lightest
  • sea salt
  • freshly ground black pepper
  • fresh parsley chopped to serve
  • low calorie cooking spray


  1. Season the beef with a little sea salt and freshly ground black pepper, then set aside
  2. Spray a large frying pan with low calorie cooking spray and place on a medium heat

  3. Add the beef to the pan and quickly seal on all sides
  4. Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze

  5. Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray

  6. Sauté the onions and mushrooms until they start to brown

  7. Add the Dijon mustard and the brandy and cook for a minute or two

  8. Add the stockcube and stockpot to the boiling water and pour into the pan and reduce the liquid by half

  9. Stir in the Philadelphia over a low heat, making sure there are no lumps of cheese remaining

  10. Add the beef back into the pan, stir well and simmer for 5 - 10 minutes depending on how you prefer your beef. We like ours pink so it takes about 5 minutes
  11. If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
  12. Sprinkle with some chopped parsley and serve