Monday, September 28, 2009

Beef Stroganoff

I have been asked for this recipe by a few friends and family, so here it is! I came across this one while searching for recipes to make and freeze for my sister after she had her baby. It was so yummy that I made it the next day for our dinner and it quickly became a favourite.
Fast, simple, low fat and Yummy- what else could you ask for!!! (Recipe and photo from the Nestle Australia site)


(serves 4)

500 g beef strips

2 bacon rashers, sliced and trimmed

1 onion, finely chopped

1 garlic clove, crushed

1 cup button mushrooms, sliced

375 mL tin Extra Light & Creamy Evaporated Milk

2 tsp Beef Stock Powder

1 tbsp cornflour

2 tbsp tomato paste
(Ive substituted tomato sauce when I didnt have any tomato paste)

1. Heat oil and brown beef in batches. Remove from pan.

2. Add bacon, onion, garlic and mushrooms to pan, cook for 2 minutes.

3. Combine Evaporated Milk, Stock Powder, cornflour and tomato paste. Add to pan with beef and bring to the boil.

4. Reduce heat and simmer gently for 15 minutes, stirring occasionally. Serve with pasta/rice/mashed potatoes

I double this recipe to feed my lot, and usually add extra mushrooms to bulk it up as well as some frozen green beans or peas near the end while it simmers.
Leftovers (if there are any) are yummy in toasties, wrapped in shortcrust pastry parcles, or topped with mash and heated as a stroganoff shepards pie! It also reheats well when it has been frozen.


Chris Millar said...

Hi Nic, thanks so much for the lovely comment you left on my blog. And look at all your amazing quilt making on your blog!!! So fabulous!