Kangaroo Stroganoff – 10sp

I heard a lot about how lean kangaroo meat is so when I spotted it in Lidl I knew I would have to give it a whirl. Rather than just frying it like a normal steak I decided to try something different and the result was a lovely surprise. The meat was tender and tasty and the stroganoff sauce really complemented the kangaroo! You could serve this with rice either.



Serve 2 = 10sp per serving (Flex)

300g Kangaroo steak (I got mine from Lidl), cut into strips

1 tbsp plain flour

2 tsp paprika

1 onion, sliced

2 cloves of garlic, peeled and finely chopped

Box of mushrooms, sliced

2 tsp Dijon mustard

2 tbsp tomato puree

1 beef stock cube (made up with 400ml boiling water)

Grating of nutmeg

2 tbsp half fat sour cream

120g tagliatelle (wholewheat if on F&H)


Coat the kangaroo in ½ the flour, 1/2 the paprika and season with salt and pepper.

Spray a large frying pan with 1kal and fry the kangaroo steaks on a medium/high heat until cooked (I fried for around 8 minutes). Remove from the pan and pop to one side on a plate.

Spray the pan again with 1 kal, add the onions and coat in the rest of the flour, then fry the onions for 5-6 minutes until they start to soften (add a little water if the pan gets too dry). Add the garlic and mushrooms and fry for another few minutes. Add the rest of the paprika, Dijon mustard and tomato puree, stir and fry for another minute and then add the beef stock. Add the kangaroo back to the pan and then stir and simmer on a medium to high heat for around 10 minutes so that the sauce starts to reduce and thicken.

Whilst the stroganoff is simmering, put the pasta on til al dente, then drain.

Turn the heat on the sauce to low then add the sour cream and nutmeg, stir and simmer for another few minutes. Taste and season if needed. Stir through the pasta, coating well and serve in some nice big pasta bowls.


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