Rich beef stroganoff

Serves: 4

Time to make: 30 mins

Ingredients

2 teaspoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
350g button mushrooms, sliced
400g lean beef mince
1 tablespoon Worcester sauce
2 tablespoons tomato paste
1 sachet dried mushroom soup mix
¾ cup water
1 cup peas
⅓ cup reduced-fat sour cream
400g egg fettuccine or other dried pasta
½ cup roughtly chopped flat-leaf parsley

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Instructions

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1 To make stroganoff, heat oil in a deep non-stick frying pan. Add onion and cook for 3 minutes or until soft. Add garlic and mushrooms. Cook, stirring often, for 8 minutes or until mushrooms are browned.

2 Add mince, Worcester sauce and tomato paste. Cook, stirring often, for 8 minutes or until mince is browned. Sprinkle soup sachet over mince and pour in water. Bring to the boil and simmer for 8 minutes or until cooked. Stir in peas and sour cream and cook for 2 minutes.

3 Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions. Drain. Add 1 cup stroganoff to pasta and combine. Divide pasta among 4 plates. Top with the remaining stroganoff and sprinkle with parsley. Serve with steamed vegetables or a large salad.

Variations

Make it vegetarian: Replace mince with 400g firm tofu cut in 1cm cubes.

Nutrition Info (per serve)

Calories 590 cal

Kilojoules 2470 kJ

Protein 43 g

Total fat 12 g

Saturated fat 5 g

Carbohydrates 80 g

Sugar 5 g

Dietary fibre 9 g

Sodium 470 mg

Calcium 130 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.