An old recipe but always tasty. Any ribbon pasta will work – or spaghetti – or at a pinch even penne or fusilli if that is what you have to hand in lockdown. Whilst the individual stages are simple this is not as easy as some of the recipes I have given. Timing is the key, not letting either beef or pasta to over cook or to get cold! feeds 4
Ingredients:
- 16 oz steak
- 1 onion
- 2 crushed garlic cloves (or to taste)
- 12 oz fettuccini
- 1 tsp Italian herb seasoning
- 4 fl oz beef stock
- 4 fl oz wine
- 1 tsp mustard powder
- 2 bell sliced peppers
- 4 oz slice mushroom
- 1 tbp cornflour
- 4 oz milk (use cream if you are feeling decadent)
- salt and pepper
Method
- thinly slice your steak, season well and flash fry (enough to seal it- no more than a minute or two but you can cook for a little more if you don’t like meat as pink) remove from pan, cover and set aside to rest
- fry onions and garlic,
- add stock and reduce to half,
- while this is reducing cook you pasta according to packet directions, rinse, drain, cover and set aside
- add mushrooms and peppers and seasoning to onions and stock
- add wine, mix cornflour with milk and pour over the top
- stir until thickened – add a little more stock if it becomes too thick
- return meat to the pan along with any juices that have come from it.
- add pasta and heat gently
- serve immediately with a green salad and crusty bread
note – illo is a stock photo
Jan Edwards 