Beef Stroganoff

Ingredients

• 500g rump steak
• Cooking oil spray
• 1 onion, sliced
• 1/4 teaspoon paprika
• 250g button mushrooms, halved
• 1 clove garlic, crushed
• 1/4 cup (60ml) red wine
• 2 tablespoons tomato paste
• 1/2 cup (125ml) beef stock
• 1/2 cup (125ml) low-fat evaporated milk
• 3 teaspoons cornflour
• Chopped fresh parsley, for serving 

Preparation time:  20 minutes
Total cooking time:   25 minutes
Serves:  4

Step 1

Remove any excess fat from the steak and slice into thin strips.  Cook in batches in a large, lightly greased non-stick frying pan over high heat, until just cooked.   Remove from the pan.

Step 2

Lightly spray the pan and cook the onion, garlic, paprika and mushrooms over medium heat until the onion has softened.  Add the meat, tomato paste, stock, red wine and 1/2 cup water. Bring to boil then reduce heat and simmer for 10 minutes.

Step 3

In a small bowl, mix the evaporated milk with the cornflour.  Add to the pan and stir until the sauce boils and thickens.  Season well and sprinkle with parsley.

Nutritional Breakdown

Nutrition Per Ser Serve:
Protein: 35g; Fat 4g; Carbohydrate 8g; 225 Calories.

Optional

Serve with 2 cups (300g) of cooked Pappardelle Pasta (pictured).
Addition nutrition per serve:
Protein 4.5g; Fat 1.7g; Carbohydrate 21.75g; Calories 120g.
Cook pasta according to instruction on supplied packet.