Light Beef Stroganoff

Ingredients:
Cooking oil spray
Rump steak
One onion, sliced
1/4 teaspoon paprika
8 ounces of button mushrooms, halved
2 tablespoons tomato paste
1/2 cup beef stock
1/2 cup low fat milk
Chopped fresh parsley, for serving
3 teaspoons cornflour

Directions:
Trim excess fat from the steak and slice into thin strips. Cook in batches in a large, lightly greased non-stick frying pan over high heat, until just cooked. Remove from the pan.

Lightly spray the pan and cook the onion, paprika and mushroom over medium heat until the onion has softened. Add the meat, tomato paste, stock and ½-cup water. Take to the boil, then reduce the heat and simmer for ten minutes.

In a small bowl, mix the evaporated milk with the cornflour. Add to the pan and stir until the sauce boils and thickens. Spice well and sprinkle with parsley. Delicious over pasta.

Recipe makes four servings.

Nutrition Information per serving:
Calories: 244
Fat: 4g
Protein: 10g
Carbohydrate: 14g
Fiber: 4g
Cholesterol: 0mg
Sodium: 5mg
Exchanges:  1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 3 Fat