| 400 g beef, (rump steak), trimmed and cut into sticks |
100 g |
$3.99 per pound
|
$0.88 |
| 2 tbs olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 small onion, finely chopped |
1/4 onion |
$0.79 per pound
|
$0.03 |
| 1 tbs plain flour |
3/4 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 300 ml beef stock from 1 mushroom cube |
1/4 cup |
$1.29 per 14 1/2 ounces
|
$0.24 |
| 1 tbs Dijon mustard |
3/4 teaspoon |
$2.69 per 8 ounces
|
$0.04 |
| 1 tbs tomato puree |
3/4 teaspoon |
$1.29 per 6 ounces
|
$0.03 |
| 3 tbs sour cream |
2 1/4 teaspoons |
$2.65 per 16 ounces
|
$0.05 |
| ½ tsp black pepper |
1/8 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 400 g fusilli (“Spirals” or “Twists”) pasta |
100 g |
$1.25 per pound
|
$0.28 |
| Total per Serving |
$1.65 |
| Total Recipe |
$6.61 |
Pressure cooker beef Stroganoff with pasta - Recipe Cost
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