This speedy dinner is absolutely perfect as the nights start to warm up. There’s nothing worse than being stuck over a hot stove top as summer’s rising temperatures start to creep its way into our homes and so this delicious beef stroganoff is great for getting in and out of the kitchen in less than thirty minutes!
With a list full of super simple ingredients and a method that’s easy enough for any beginner to master in one go, you just can’t go past this mouthwatering dinner dish! Serve it up to family and friends or just for yourself, and enjoy!
- 300g dried spiral pasta
- 600g beef 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 beef stock
- 185ml can light and creamy evaporated milk
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in saucepan of boiling, salted water following packet directions, until tender. Drain.
- Meanwhile, place steak in large bowl. Top with flour. Season with salt and pepper. Toss to coat.
- Heat oil in large, deep frying pan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer to 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.
- 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.