Ingredients
- 300 grams dry fettuccine pasta
- 1 tablespoon oil (vegetable or olive oil)
- 400 grams beef rump (steak, sliced)
- 2 yellow onions (1 sliced and 1 grated)
- 200 grams mushrooms, thickly sliced (button)
- 1 cup low-fat sour cream (extra light)
- 1/2 cup water, boiling
- 1 cube (5 grams) vegetable bouillon (small cube)
- 1 tablespoon tomato paste
- Snipped chives, to serve, optional
How to Make
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Step 1: Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender and then drain and return pasta to pan.
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Step 2: Meanwhile heat oil in a frying pan over high heat and cook beef, in batches for 2 minutes or until browned and then remove from pan.
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Step 3: Add sliced onion to pan and cook and stir for 3 minutes or until soft and then add mushrooms and cook for 2 minutes or until browned and then return beef to pan, along with sour cream, boiling water, crumbled stock cube, tomato paste and grated onion and reduce heat to a simmer and simmer for 2 minutes or until heated.
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Step 4: Place pasta on serving plates and top with the beef stroganoff and sprinkle with chives (if using).
We hope you enjoy this recipe!
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