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Speedy beef stroganoff

by wiki
10 April, 2019
in Dinner
0
Speedy beef stroganoff
Speedy beef stroganoff
  • 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 1
    Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
  • Step 2
    Meanwhile, place steak in a large bowl. Add flour. Season with salt and pepper. Toss to coat.
  • Step 3
    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 minutes or until softened. Add mushrooms and garlic. Cook for 5 minutes or until mushrooms are tender.
  • Step 4
    Return 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

0
Tags: beef
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