Ingredients
• 300g dried spiral pasta
• 600g rump steak, trimmed, thinly sliced
• 2 tablespoons plain flour
• 2 tablespoons olive oil
• 1 large brown onion, thinly sliced
• 200g button mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 2 teaspoons sweet paprika
• 1 tablespoon tomato paste
• 2 teaspoons dijon mustard
• 2 teaspoons worcestershire sauce
• 1/2 cup salt-reduced beef stock
• 185ml can light and creamy evaporated milk
• Chopped fresh flat-leaf parsley leaves, to serve
Method
1. Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
2. Meanwhile, place steak in a large bowl. Add flour. Season with salt and pepper. Toss to coat.
3. Heat oil in a large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Add onion to pan. Cook, stirring, for 5 minutes or until softened. Add mushrooms and garlic. Cook for 5 minutes or until mushrooms are tender.
4. Return beef to pan. Add paprika. Cook for 1 minute or until fragrant. Add tomato paste, mustard, worcestershire sauce and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Remove from heat. Stir in milk. Divide pasta between plates. Spoon over stroganoff mixture. Sprinkle with parsley. Serve.
