Warm summer evenings can make your body feel more tired than usual, which means most nights it can be hard to get in the kitchen and whip up an elaborate dinner. But don’t skimp on the flavour simply because you don’t want to be hanging around the stove all night and try this easy beef stroganoff instead!
This recipe is not only incredibly quick and straightforward, but it’s absolutely delicious while also including a budget-friendly ingredient list. Plus, it’s the perfect midweek meal or something that you can easily cook in bulk and freeze for up to three months to enjoy later on!
- 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. Add 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.