- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Using evaporated milk, create this flavoursome beef stroganoff recipe while minimising the fat.
Ingredients
- 300g dried spiral pasta
- 600g beef rump steak, trimmed, thinly sliced
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 large brown onion, thinly sliced
- 200g button mushrooms, thinly sliced
- 2 garlic cloves, crushed
- 2 teaspoons sweet paprika
- 1 tablespoon tomato paste
- 2 teaspoons dijon mustard
- 2 teaspoons worcestershire sauce
- 1/2 cup Massel beef stock
- 185ml can light and creamy evaporated milk
- Chopped fresh flat-leaf parsley leaves, to serve
Method
- Step 1Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
- Step 2Meanwhile, place steak in a large bowl. Add flour. Season with salt and pepper. Toss to coat.
- Step 3Heat 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 minutes or until softened. Add mushrooms and garlic. Cook for 5 minutes or until mushrooms are tender.
- Step 4Return beef to pan. Add paprika. Cook for 1 minute or until fragrant. Add tomato paste, mustard, worcestershire sauce and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in milk. Divide pasta between plates. Spoon over stroganoff mixture. Sprinkle with parsley. Serve.
- Low carb
Nutrition
2672 kj
Energy
18.3g
Fat Total
5g
Saturated Fat
5.5g
Fibre
49g
Protein
99mg
Cholesterol
410mg
Sodium
65.8g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
