If you’re looking for something a bit more comforting and hearty for dinner but just don’t feel like hanging around the kitchen all night to whip it up, give this super simple yet mouthwateringly-good beef stroganoff dish a red hot go!
While the method takes a few much-appreciated shortcuts, it definitely doesn’t skimp on flavour. So, with a bunch of budget-friendly ingredients, you won’t regret giving this cheat’s version a try. 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 evaporated milk
- Chopped fresh flat-leaf parsley leaves, to serve
- Cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain.
- Meanwhile, place steak in a large bowl. Add flour. Season with salt and pepper. Toss to coat.
- 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.
- 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.