Earthy mushrooms, tender beef and a creamy sauce combine to make a dish so delicious no-one will believe it’s so healthy!
160 g, (farfalle)
Beef rump steak, raw
440 g, (buy 500g), fat trimmed, thinly sliced
1 small, thinly sliced
250 g, halved
2 clove(s), crushed
¾ cup(s), (185ml)
Extra light sour cream
Fresh flat-leaf parsley
2 tbs, coarsely chopped
1 x 3 second spray(s)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook beef, in batches, stirring, for 2–3 minutes or until browned. Transfer to a bowl. Add onion to pan and cook, stirring, for 3–4 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until mushrooms are golden.
- Add paprika and flour and cook, stirring, for 1 minute. Return beef to pan with tomato paste, stock and Worcestershire sauce and bring to the boil. Reduce heat to low and simmer for 2–3 minutes or until sauce is slightly thickened. Remove from heat and stir in sour cream (see Quick Tip). Season with salt and freshly ground black pepper.
- Serve pasta topped with stroganoff and sprinkled with parsley.
SERVING SUGGESTION: Steamed green beans and baby carrots.TIP: Add sour cream off the heat at the end of cooking as otherwise it can curdle. If freezing this meal, omit the sour cream and only add it after reheating.