For a Russian-inspired meal that’s easy on the waistline, try this Weight Watchers recipe by Lucy Kelly.


  • 500g lean veal strips

  • 2 tsp sweet paprika

  • 1 small brown onion, thinly sliced

  • 2 garlic cloves, crushed

  • 400g button mushrooms, thinly sliced

  • 3/4 cup (180ml) chicken stock

  • 1/4 cup (55g) tomato paste

  • 1 tbs Worcestershire sauce

  • 320g dried fettuccine

  • 1/2 cup (120g) Weight Watchers Sour Cream

  • 2 tbs chopped fresh chives


  • 1.

    Place veal in a medium bowl with paprika and toss to coat. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal, in batches, for 2 minutes or until browned all over. Transfer to a bowl.

  • 2.

    Cook onion and garlic in same pan, stirring, for 3–4 minutes or until softened. Add mushrooms and cook, stirring, for 2 minutes. Return veal to the pan with stock, tomato paste and Worcestershire sauce. Bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes.

  • 3.

    Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

  • 4.

    Add sour cream to veal mixture. Stir until heated through. Divide pasta among serving plates. Top with stroganoff and sprinkle with chives. Serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 566kj
  • Fat Total 11g
  • Saturated Fat 5g
  • Protein 41g
  • Carbohydrate 73g
  • Sugar 9g
  • Sodium 349mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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12 PROPOINTS value per SERVE

Preparation Time: 25 minutes

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