- 375g dried rigatoni pasta
- 1 tablespoon olive oil
- 500g beef rump steak, trimmed, thinly sliced
- 1 medium red onion, halved, thinly sliced
- 200g cup mushrooms, thickly sliced
- 2 rashers middle bacon, rind removed, chopped
- 2 teaspoons sweet paprika
- 1 tablespoon plain flour
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire sauce
- 1 cup Massel beef stock
- 1/4 cup reduced-fat sour cream
- Chopped fresh chives, to serve
- Steamed vegetables, to serve
- Step 1Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Add onion to pan. Cook, stirring, for 5 to 6 minutes or until softened. Add mushroom and bacon. Cook for 5 minutes or until mushroom is tender.
- Step 3Return beef to pan. Add paprika and flour. Cook for 1 minute. Add tomato paste, sauce and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in sour cream.
- Step 4Divide pasta between bowls. Spoon over stroganoff. Sprinkle with chives. Serve with steamed vegetables.
- High fibre
To freeze: Cool. Spoon stroganoff (omit pasta) into an airtight container or large snap-lock bag. Freeze for up to 3 months.
To thaw: Thaw in fridge overnight.
To reheat: Place in a saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 to 30 minutes or until heated through.
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas