Speedy Beef Stroganoff

Using evaporated milk, create this flavoursome beef stroganoff recipe while minimising the fat.

The ingredient of Speedy Beef Stroganoff

• 300g dried spiral pasta
• 600g beef rump steak trimmed thinly sliced
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 large brown onion thinly sliced
• 200g button mushrooms thinly sliced
• 2 garlic cloves crushed
• 2 tsp sweet paprika
• 1 tbsp tomato paste
• 2 tsp dijon mustard
• 2 tsp worcestershire sauce
• 1 2 cup massel beef heap
• 185ml can carnation light creamy evaporated milk
• chopped open flat leaf parsley leaves to utility

The Instruction of speedy beef stroganoff

• cook pasta in a saucepan of boiling salted water following packet directions until tender drain
• meanwhile place steak in a large bowl add flour season later salt and pepper toss to coat
• heat oil in a large deep frying pan on top of higher than medium high heat cook beef in batches for 2 to 3 minutes or until browned transfer to a bowl amass onion to pan cook stirring for 5 minutes or until softened go to mushrooms and garlic cook for 5 minutes or until mushrooms are tender
• return beef to pan amass paprika cook for 1 minute or until fragrant add tomato paste mustard worcestershire sauce and stock bring to the boil cut heat to low simmer for 5 minutes or until slightly thickened separate from heat advocate in milk divide pasta amongst plates spoon on top of higher than stroganoff mixture sprinkle when parsley serve

Nutritions of Speedy Beef Stroganoff

calories: 638 608 calories
calories: 18 3 grams fat
calories: 5 grams saturated fat
calories: 65 8 grams carbohydrates
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calories: 49 grams protein
calories: 99 milligrams cholesterol
calories: 410 milligrams sodium
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