Beef and mushroom stroganoff

Serves: 4
Time to make: 45 mins
( Hands-on time: 20 mins )

Total cost: $ 25.88 / $ 6.47 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

cooking oil spray
400g rump steak, trimmed, thinly sliced
1 large onion, sliced
2 cloves garlic, finely chopped
200g button mushrooms, sliced
2 teaspoons mild paprika
3/4 cup salt-reduced chicken stock
2 tablespoons no-added-salt tomato paste
3 teaspoons Dijon mustard
2 tablespoons reduced-fat sour cream
400g pasta, cooked

Nutrition Info

Kilojoules 2330kJ
Calories 557cal
Protein 35g
Total fat 10g
Saturated fat 3g
Carbohydrates 80g
Sugars 6g
Dietary fibre 5g
Sodium 250mg
Calcium 30mg
Iron 4mg

Instructions

1 Spray a frying pan with oil and cook beef over a high heat for 3-4 minutes, or to your liking. Transfer to a plate to keep warm.

2 Reduce heat to medium. Add onion, garlic and mushrooms. Cook, stirring, for 5 minutes until soft. Add paprika. Cook, stirring, for 1 minute. Stir in stock, tomato paste and mustard. Return beef to pan. Stir to combine. Bring to the boil then simmer for 5 minutes until sauce is thick and beef is cooked through.

3 Stir in sour cream. Serve beef over pasta and sprinkle with chopped parsley (optional).

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