Creamy Beef Stroganoff

This creamy beef stroganoff combines tender steak, mushrooms and pasta in a rich, creamy sauce for a satisfying meal the whole family can enjoy.

Serves 6

Ingredients

• 500 g fettuccine
• 400 g rump steak
• 3 rashers lean bacon, chopped
• 1 onion, chopped
• 1 carrot, peeled and sliced
• 2 garlic cloves, crushed
• 200 g button mushrooms, halved
• 1 tbsp plain flour
• 375 ml light and creamy evaporated milk
• 2 tsp French mustard
• 1 tsp soy sauce
• ¼ cup tomato paste
• Fresh parsley, to garnish
• Green salad or steamed greens, to serve

Method

1. Cook the pasta: Cook the fettuccine according to the packet instructions. Drain and set aside.
2. Cook the steak: Meanwhile, heat a frying pan over high heat. Cook the steak for approximately 3 minutes on each side, or until cooked to your liking. Remove from the pan and allow to rest.
3. Cook the vegetables: Reduce the heat to medium. Add the bacon and onion and cook for approximately 3 minutes. Add the carrot, garlic and mushrooms and cook for a further 5 minutes. Sprinkle over the flour and cook for 1 minute, stirring well.
4. Make the sauce: Gradually add the evaporated milk, mustard, soy sauce and tomato paste, stirring to combine. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened.
5. Add the steak: Slice the rested steak into strips and add it to the pan. Stir gently through the sauce until warmed through.
6. Serve: Divide the fettuccine between bowls and spoon the creamy beef mixture over the top. Garnish with fresh parsley and serve with a green salad or steamed greens.