Ingredients

500g rump steak
Cooking oil spray
1 onion, sliced
1/4 teaspoon paprika
250g button mushrooms, halved
1 clove garlic, crushed
1/4 (60ml) cup red wine
2 tablespoons tomato paste
1/2 cup (125ml) beef stock
1/2 cup (125ml) low-fat light evaporated milk
3 teaspoons cornflour
Chopped fresh parsley, for serving

Method

Step 1: Remove any excess fat from the steak and slice into small cubes. Cook in batches in a large, lightly greased non-stick frying pan over high heat, until just cooked. Remove from the pan.
Step 2: Lightly spray the pan and cook the onion, garlic, paprika and mushrooms over medium heat until the onion has softened. Add the meat, tomato paste, stock, red wine and 1/2 cup water. Bring to the boil, then reduce heat and simmer for 10 minutes.
Step 3: In a small bowl, mix the evaporated milk with the cornflour. Add to the pan and stir until the sauce boils and thickens. Season well and sprinkle with parsley.

Serving Suggestions

Serve with steamed vegetables and/or pasta.

Nutritional Guide - Per Serve (serves 4)
Energy: 1076kJ
Protein: 28g
Fat: 12.3g
Energy: 257cal
Carbohydrate: 5.8g
Fibre: 0.8g