Stroganoff steak and sweet potato wedges Serves 2 (as a main) 400g orange sweet potatoes, unpeeled, cut into long wedges 1 Tbsp olive oil + 1 tsp olive oil 1/2Tbsp + 1 tsp Freshly ground black pepper 2 x 125g beef sirloin steaks, trimmed of fat 150g Swiss brown mushrooms, sliced 1/2 clove garlic, crushed 1 tsp smoked paprika 1 Tbsp sherry vinegar 100ml salt-reduced beef stock or gluten-free stock 6 Tbsp Carnation Lite Cooking Cream 1 Tbsp chopped flat-leaf parsley Picked watercress, to serve 1. Preheat oven to 180°C (fan-forced). Line a baking tray with baking paper. Toss the wedges with 1 tablespoon olive oil and season with pepper. Spread out on a non-stick baking tray and cook for 25-30 minutes or until tender. 2. Meanwhile, heat a large non-stick frying pan over high heat. Rub the remaining oil over the steaks and season with pepper. Add to the pan and cook for 11/2 minutes on each side, for medium or until cooked to your liking. Transfer to a warm plate, cover with foil and set aside to rest. 3. Add the mushrooms to the same pan and cook, stirring, over high heat for 5 minutes until deep golden, softened and all their liquid has evaporated (add a tiny drizzle more oil if the mushrooms are sticking). Add the garlic and paprika to the pan. Cook, stirring, for 2 minutes. 4. Pour in the sherry vinegar and simmer for 1 minute until it disappears. Add the beef stock and simmer for 3 minutes. Reduce the heat to medium and stir in the sour cream and any resting juices from the steak. Simmer for 2 minutes. Season with pepper. Stir the parsley into the pan. Spoon over the steak and serve with the wedges and watercress.
Nutrition Info
PER SERVE 2030kJ, protein 37g, total fat 20g (sat. fat 9g), carbs 34g, fibre 7g, sodium 258mg • Carb exchanges 21/2 • GI estimate low • Gluten-free option
LOWER-CARB OPTION:
Replace sweet potato fries with steamed vegetables. Steam 1 bunch broccolini and 1 large carrot, sliced.
Nutrition Info
PER SERVE 1530kJ, protein 38g, total fat 16g (sat. fat 8g), carbs 12g, fibre 7g, sodium 310mg • Carb exchanges 1 • GI estimate low • Gluten-free option • Lower carb
Diabetes WA Dietitian’s Note:
The saturated fat is higher than recommended for people with diabetes in this recipe. To reduce the saturated fat we recommend replacing the lite cream with evaporated milk.
Photography Ben Dearnley and Immediate Media, Styling Vanessa Austin, Food Preparation Tina McLeish, Recipes Immediate Media, Alison Roberts and Shannon Laverty (dietitian)
Prep: 10 mins Cook: 30 mins
For more great recipes and articles check out the latest issue of Diabetic Living. 32
