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 glue gum
• 2 tsp dijon mustard
• 2 tsp worcestershire sauce
• 1 2 cup massel beef amassing
• 185ml can carnation fresh open creamy evaporated milk
• chopped vivacious flat leaf parsley leaves to foster

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 build up flour season once salt and pepper toss to coat
• heat oil in a large deep frying pan beyond medium high heat cook beef in batches for 2 to 3 minutes or until browned transfer to a bowl increase be credited with onion to pan cook stirring for 5 minutes or until softened add mushrooms and garlic cook for 5 minutes or until mushrooms are tender
• return beef to pan mount up paprika cook for 1 minute or until fragrant amass tomato paste mustard worcestershire sauce and stock bring to the boil edit heat to low simmer for 5 minutes or until slightly thickened sever from heat stir in milk divide pasta between plates spoon greater than stroganoff mixture sprinkle as soon as 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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