Beef Stroganoff

Beef Stroganoff

Servings: 4 people
Carbohydrate Serves: 2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)

Right now in Sydney the weather is changing. The jasmine is in bloom and you can already get burnt out in the spring sun. So with summer on the way I’m starting to think more about lighter dishes, but I’m excited this gestational diabetes friendly Beef Stroganoff made it in before summer really hits. The key here is to use a good quality beef rump steak and I suggest not cutting it too thinly. Enjoy! (Main carbohydrate ingredients are listed in bold.)


  • 1 tablespoon light olive oil
  • 500g/ 1 pound beef rump steak, halved, thinly sliced
  • 1 large brown onion, halved, thinly sliced
  • 200g/ 7 ounces portobello or button mushrooms, thickly sliced
  • 2 rashers of rindless bacon, completely trimmed of fat, chopped (optional)
  • 2 teaspoons ground sweet paprika
  • 1 tablespoon corn flour
  • 3 tablespoons tomato paste
  • 2 tablespoons worcestershire sauce
  • 1 cup salt-reduced beef stock
  • ¼ cup reduced-fat sour cream
  • Chopped fresh chives and steamed green vegetables, to serve
  • 150g/ 5.3 ounces uncooked rigatoni pasta (or an alternative tube pasta)
  • Green vegetables, blanched or steamed, to serve

Cook pasta in a saucepan of boiling water until tender (or according to packet instructions). Drain and set aside.

Meanwhile, heat oil in a large frypan over medium-high heat. Cook beef in batches (so as to not crowd the pan) for a few minutes each until browned. Transfer to a plate lined with paper towel.

Add onion to frypan and cook until softened. Now add bacon and mushrooms and cook until mushrooms are tender.

Add all the beef to pan. Add paprika and cornflour and stir for a minute. Mix in tomato paste, worcestershire sauce and stock. Bring to boil. Reduce heat to low and simmer uncovered for 5 minutes or until the mixture thickens slightly.

Remove from heat and stir through the sour cream.

Divide pasta evenly between bowls. Spoon on sauce, sprinkle with chives and accompany with steamed or blanched green vegetables. However if you’d like to eat more pasta, replace traditional tube pasta with a wholemeal version which is lower in carbs. Here you could use 200g/ 7 ounces of uncooked wholemeal penne which would only slightly increase your carb amount across 4 people.

Variations: Replace pasta with your carbohydrate allowance in low GI white rice.

Good tip to know: 35g uncooked pasta = 100g cooked (From Calorie, Fat & Carbohydrate Counter.)

  • Lisa says:

    I’m cooking this again today because it’s so delicious & I have one of my best friends in town from Darwin. A little trick for perfect mushroom cooking. If you’re finding it’s a bit to dry & you’re tempted to add more oil, just pour in some water or a little extra beef stock (a few tablespoons worth) & cover with a lid. This will sweat the mushrooms & you’ll avoid burning them.

  • Gina says:

    This was a wonderful dish! Yummo! I decided to cook this dish with chicken instead. Was great! Thanks for this terrific website.

  • Kylie says:

    Thank you for this wonderful recipe, the whole family loved it, was delicious!!!

  • liz says:

    Hi Lisa
    Just made this dish, it is beautiful. I had Gest diabetes with my son who is now 1 year old. I like to stay healthy and tend to stick to the same low GI living which I found to be really healthy and enjoyable. Thanks for the recipe, I’m looking forward to trying a few other recipes as well.

    • Lisa says:

      Thanks for the lovely feedback Liz. Really glad you liked this recipe. Have you tried the Hungarian Paprika Chicken yet? Super easy and SO tasty. My nearly-4 year old loves it. Lisa x

  • Joanna says:

    Really, really nice recipe

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I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

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