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Makes: 3 serves
Prep time: 10 mins
Cooking time: 10 mins
Cost per serve: $15
300g stir fry beef
1 tbl butter
4 sprigs of spring onion, chopped, green parts only
400g canned champignon mushrooms, sliced
2 tbl gluten-free flour
500ml Massel liquid stock (beef flavour)
2 tbl tomato paste
1 tbl Maille Dijon Mustard
⅔ cups lactose-free sour cream
300g Orgran gluten free pasta (macaroni, spirals or penne)
Salt & pepper to taste
Place a large pan over medium-high heat. Add olive oil, and once hot, add beef strips. Cook until no longer pink.
Remove beef to a plate and cover to keep warm.
Add butter, spring onions and mushrooms. Simmer for 5 mins or until spring onions and mushrooms are soft.
Add flour and mix in, then add half the cooking stock while stirring. Once incorporated, add remaining stock.
Add tomato paste, sour cream and mustard, stir until mixed in.
Simmer, then reduce heat to medium-low. Once sauce thickens, add beef back into the sauce.
Serve over gluten free pasta.
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