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Russian Recipes
Healthy Beef Stroganoff

Healthy Beef Stroganoff

with Fusilli Pasta

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This Russian Stroganoff is every bit as tasty as the classic version with a few HelloFresh twists. Yoghurt is a healthy alternative to sour cream and also adds delicious tanginess to silky, melt in your mouth mushroom and beef strips. Fusilli spirals are perfect for catching all of that delicious sauce!

Tags:High FiberHigh ProteinChild FriendlyUnder 30 Minutes

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

beef stroganoff strips

200 g

fusilli pasta


1 head



red onion

1 punnet


1 tsp


½ cube

beef stock

1 tub



1 bunch


Not included in your delivery

1 tbs

plain flour


1.5 tbs

olive oil

½ cup

boiling water

1 tbs

Worcestershire sauce

(ContainsGluten, Fish)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3290 kJ
Fat21.2 g
of which saturates5.9 g
Carbohydrate83.6 g
of which sugars10.2 g
Protein58.1 g
Sodium516 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, cut broccoli into small florets, finely slice red onion and mushrooms, crumble beef stock cube, and finely chop parsley.


In a medium bowl, add the plain flour and season with salt and pepper. Add the beef stroganoff strips and toss until they are well coated.


Bring a medium saucepan of water to the boil. Add the fusilli pasta and cook for 10-12 minutes or until ‘al dente’. Add the broccoli in the last 1-2 minutes or until just tender. Drain.


Meanwhile, heat half of the olive oil in a large frying pan over a medium-high heat and cook the beef for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside on a plate. Return the same frying pan to a medium heat and add the remaining olive oil. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the mushroom and paprika and cook for a further 4 minutes or until soft. Return the beef to the pan with the combined beef stock cube, boiling water and Worcestershire sauce. Bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes or until the sauce has slightly thickened. Remove from the heat and stir through the yoghurt and parsley just before serving. Season to taste with salt and pepper.


To serve, divide the pasta between bowls, spoon over the beef stroganoff and serve the broccoli on the side.