Serves 1 30 Minutes
Meal Breakdown 1903 KJ
Protein 27g
Carbohydrates 8g
Fats 18g
Ingredients
1 tsp plain flour
70g lean beef fillet
1/2 tbsp olive oil
1/4 onion
1 garlic clove
1/4 tsp paprika
70g mushrooms (could use zucchini or squash)
1/4 cup beef stock
1/4 tbsp tomato paste
1 tbsp extra light sour cream
1/2 tsp wholegrain mustard
50g egg noodles
Method
1. Boil the egg noodles in a saucepan of lightly salted water as per packet instructions. Drain well.
2. Finely chop the onion and garlic. Slice the mushrooms.
3. Place the flour and beef strips in a snap lock or freezer bag. Season with salt and pepper and shake well to coat.
4. Add half the oil in a non-stick frying pan over high heat and cook the beef to your liking. Remove from the pan and set aside.
5. Reduce to medium heat and add the remaining oil to the pan. Add the onions and mushrooms. Cook until soft. Add the garlic and paprika and cook for 1 minute. Add the beef stock, tomato paste, mustard and beef to the pan and stir to combine. Bring to the boil and reduce heat to low.
6. Simmer for 5 minutes or until sauce slightly thickens.
7. Remove from the heat and stir in sour cream and cooked egg noodles. Serve and enjoy.
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