Recipe | Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Serves: 4
Time to make: 45 mins
This is a great warm and filling meal!

Ingredients

cooking oil spray
400g rump steak, trimmed, thinly sliced
1 large brown onion, sliced
2 cloves garlic, finely chopped
200g button mushrooms, sliced
2 teaspoons mild paprika
3/4 cup gluten-free salt-reduced chicken stock
2 tablespoons no-added-salt tomato paste
3 teaspoons Dijon mustard
2 tablespoons low-fat sour cream
500g gluten-free fettuccine, cooked
green salad, to serve

Nutrition (per serve)

Energy:	1510kJ
Calories:	361cal
Protein:	30g
Fat:	7g
– saturated:	3g
Carbohydrates:	39g
– sugars:	6g
Dietary Fibre:	10.7g
Sodium:	350mg
Calcium:	52mg
Iron:	4mg

Instructions

Spray a frying pan with oil and cook beef over high heat for 3–4 minutes, to your liking. Transfer to a plate to keep warm.
Reduce heat to medium. Add onion, garlic and mushroom. 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.
Stir in sour cream. Serve beef over pasta and sprinkle with chopped parsley, if desired. Serve with green salad.

Recipe sourced from: Australian Healthy Food Guide