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Beef stroganoff

Early childhood services
A warming lunch which provides a children’s serve of meat, vegetables and grains with each portion.
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A plate of beef stroganoff and penne pasta
NF Nut free EF Egg free Main meal
Ingredients
Serves
people

Recipe adapted with permission from Cooking for kids with food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital, Melbourne.

Method
  1. Cook pasta according to packet instructions.
  2. Peel and chop onion. Wash and slice carrot and celery. Slice mushrooms.
  3. Heat oil in a large frying pan over a medium heat. Add onion, carrot and celery. Cook gently for 5 minutes.
  4. Wash, peel and finely slice potatoes. Add potatoes to pan. Cook for 3 minutes.
  5. Increase heat to high. Add mushrooms. Cook for 4 minutes, or until tender. Set pan aside.
  6. Lightly coat beef strips in flour. In a non-stick pan, cook beef in small batches until browned.
  7. Add beef to vegetables and return pan to flame.
  8. Add stock, Worcestershire sauce and tomato paste.
  9. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes, or until sauce has thickened slightly.
  10. Remove from heat.
  11. Stir through natural yoghurt.
  12. Serve with pasta.

Recipe tips

  • Beef strips can be replaced with chicken breast strips or pork strips.

Each serve provides

Food group Children’s serves
Meat/alternatives (beef) 1 children’s serve
Vegetables 1 children’s serve
Grains (pasta) 1 children’s serve
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Allergy information

This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).

When preparing this recipe, it is important to:

  • double-check the label of ingredients every time you make it
  • prevent any contamination during preparation, cooking and serving.

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Allergy resources

Developing an allergy policy and allergy action plans
Allergies & intolerances +1
Early childhood services +1
Introduction to food allergy and intolerance
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Low allergy items to stock the pantry
Plan a menu +1
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