2 tsp cornflour or gluten-free cornflour
375ml can Carnation Light & Creamy Evaporated Milk
2 tsp Dijon mustard or gluten-free mustard
½ tsp olive oil
200g beef rump steak, trimmed of fat, thinly sliced diagonally
150g button mushrooms, thinly sliced
½ brown onion, thinly sliced
1 clove garlic, crushed
1 Tbsp finely chopped flat-leaf parsley
500g frozen mixed vegetables, cooked according to pack instructions
Put cornflour in a small bowl. Gradually whisk in milk until smooth. Whisk in mustard.
Brush a large non-stick frying pan with half the oil and heat over a medium-high heat. Add beef. Cook, tossing often, for 2 minutes or until just cooked. Transfer to a plate and set aside.
Brush pan with remaining oil. Add mushroom, onion and garlic. Cook, stirring often, for 4-5 minutes or until mushroom and onion soften.
Reduce heat to medium. Gradually stir in milk mixture. Bring to a simmer. Cook for 5-6 minutes or until the mixture thickens. Return beef to pan.
Divide mixture between serving plates. Sprinkle over parsley and serve with the mixed vegetables.
Nutrition Info PER SERVE 1761kJ, protein 40.2g, total fat 12.8g (sat. fat 3.4g), carbs 31.1g, fibre 11.2g, sodium 299mg. Carb exchanges 2. GI estimate low. Gluten-free option.