IN THE POT | BEEF STROGANOFF

Last night I was too tired to cook, so HUBBY took the reins and made a nice Asian rice dish. So tonight I had to step up and make something just as yummy.

Normally I make Stroganoff from the bottle, but tonight I wanted to make it from scratch and see if there was any difference between the two.  Turns out there is.  I much prefer this version.  It’s not as creamy or heavy.  I served it with curly fettuccine, which was a break from tradition as I normally serve it with rice.  But the pasta was a welcome change.  I’m definitely going to be making this dish again.

Image source: gnomeangel

Beef Stroganoff

500g (1 lb) rump steak

cooking oil spray

1 onion, sliced

¼ teaspoon paprika

250g (8 oz) button mushrooms, halved

2 tablespoons tomato paste

½ cup (125ml/4 fl oz) beef stock

½ cup (125ml) low-fat evaporated milk

3 teaspoons cornflour

chopped fresh parsley, for serving

1. Remove any excess fat from the steak and slice into thing strips.  Cook in batches in a large, lightly greased non-stick frying pan over high heat, until just cooked.  Remove from the pan.

2. Lightly spray the pan and cook the onion, paprika and mushrooms over medium heat until the onion has softened.  Add the meat, tomato paste, stock and ½ cup (125ml) water.

3. In a small bowl, mix the evaporated milk with the cornflour.  Add to the pan and stir until the sauce boils and thickens.  Season well and sprinkle with the parsley.  Delicious over pasta.

Serves: 4

Tip: I substituted veal strips for the beef as I was too lazy to cut it up and they didn’t have beef strips at the market.

Source: Helen Aitken, Low Fat Cookbook