Beef stroganoff

• Serves 4-6
• Freezableyes

Ingredients

• 375-500g fettuccine
• 400g rump steak
• olive or canola oil spray
• 50g lean bacon, chopped
• 1 onion, chopped
• 1 small carrot, peeled and finely sliced
• 1 stick celery, finely sliced
• 2 tsp minced garlic
• 200g button mushrooms, halved
• 1 tbs plain flour
• 375ml can CARNATION Light & Creamy Evaporated Milk
• 2 tsp French mustard
• 1 tsp soy sauce
• 1/4 cup tomato paste
• freshly ground black pepper
• fresh flat-leaf parsley leaves, to garnish
• green salad, to serve

Method

1. Cook pasta according to packet instructions.
2. Meanwhile, cook steak in a large non-stick frypan over medium-high heat for 3-5 minutes each side or until cooked to your liking.
3. Remove from heat and allow to rest.
4. Reduce heat to medium, spray frypan with oil and cook bacon, onion, carrot, celery, garlic and mushrooms until onion is soft.
5. Add flour and cook, stirring, for 1 minute.
6. Gradually add evaporated milk, then mustard, soy sauce and tomato paste.
7. Bring to the boil, then reduce heat to low and simmer, stirring, until thick.
8. Slice steak into strips, add to pan and heat through.
9. To serve, ladle beef mixture over pasta, sprinkle with pepper and garnish with parsley.
10. Serve with a green salad.

Athletes with high fuel needs (e.g. endurance athletes, athletes who are growing, athletes aiming to increase muscle mass) require extra carbohydrate-based ingredients and a larger serve size

Athletes with low fuel needs (e.g. skill-based athletes, athletes trying to reduce body fat) need to opt for a smaller serve size

Nutrition

Australian Institute of Sport - From the "Survival Around the World" cookbook05 Nov 2018yes, Rice, survival-around-the-worldRice