Beef Stroganoff

WEEK 2 All recipes in this week’s plan­ner are on the ta­ble in 30 min­utes or less, fea­ture nu­tri­tion counts and cost from just $3.50 a serve

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MON­DAY Beef Stroganoff

SERVES 4 PREP 10 min­utes COOK 15 min­utes NU­TRI­TION 2108kJ; 21g fat (10g sat); 18g pro­tein; 43g car­bo­hy­drate; 4g fi­bre a serve COST $3.50 a serve

300g fet­tuc­cine

1 ta­ble­spoon veg­etable or olive oil 400g bud­get beef rump steak, sliced 2 onions, 1 sliced, 1 grated

200g but­ton mush­rooms, thickly sliced 1 cup ex­tra-light sour cream

½ cup boil­ing wa­ter

1 small veg­etable stock cube 1 ta­ble­spoon tomato paste Snipped chives, to serve (op­tional)

1 Cook pasta in a saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der. Drain; re­turn pasta to pan.

2 Mean­while, heat oil in a fry­ing pan over high heat. Cook beef, in batches, for 2 min­utes or un­til browned. Re­move from pan.

3 Add sliced onion to pan; cook and stir for 3 min­utes or un­til soft. Add mush­room; cook for 2 min­utes or un­til browned. Re­turn beef to pan, along with sour cream, boil­ing wa­ter, crum­bled stock cube, tomato paste and grated onion. Re­duce heat; sim­mer for 2 min­utes or un­til heated.

4 Place pasta on serv­ing plates. Top with the beef stroganoff. Sprin­kle with chives (if us­ing).

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