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Speedy beef stroganoff
Speedy beef stroganoff
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make a rich and creamy beef stroganoff with evaporated milk for a healthier twist.
Ingredients:
  • 300g dried spiral pasta
  • 600g beef rump steak, trimmed, thinly sliced
  • 40.00 ml plain flour
  • 1 large brown onion, thinly sliced
  • 200g button mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 5.00 gm sweet paprika
  • 22.20 gm tomato paste
  • 11.80 gm dijon mustard
  • 12.20 gm worcestershire sauce
  • 127.50 gm beef stock
  • 185ml can CARNATION Light & Creamy Evaporated Milk
  • Chopped fresh flat-leaf parsley leaves, to serve
Instructions:
  • Cook pasta in a pot of boiling, salted water according to package instructions until al dente. Drain the pasta.
  • Next, place the steak in a spacious bowl, sprinkle in the flour, season generously with salt and pepper, and toss everything together until the steak is evenly coated.
  • In a large, deep frying pan over medium-high heat, heat oil. Cook beef in batches for 2 to 3 minutes until browned, then transfer to a bowl. Add onion to the same pan and cook for 5 minutes until softened. Add mushrooms and garlic, then cook for another 5 minutes until mushrooms are tender.
  • Place the beef back into the pan and sprinkle in the paprika. Cook for 1 minute or until fragrant. Stir in the tomato paste, mustard, worcestershire sauce, and stock, then bring to a boil. Lower the heat and let it simmer for 5 minutes or until slightly thickened. Remove from heat and gently stir in the milk. Serve the stroganoff over pasta, garnish with parsley, and enjoy.

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