Peppered Beef with Mushrooms and Tagliatelle Pasta

Peppered Beef with Mushrooms and Tagliatelle Pasta preparation time Serves: 4
Peppered Beef with Mushrooms and Tagliatelle Pasta cook time Cook: 20 mins
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    • Chopping boards
    • knives
    • garlic crusher
    • plate
    • Large frying pan
    • measuring spoons
    • Saucepan
    • Sieve
    • spatula
    • Serving dish
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    • 2 Northern Ireland Farm Quality Assured rump steaks
    • 1 15ml (tbsp) Rapeseed oil
    • 1 Red onion
    • 2 Garlic cloves
    • 1 Red pepper
    • 1 Yellow pepper
    • 250 g Mushrooms
    • 1 2.5ml (tsp) Mild chilli powder
    • 1 5ml (tsp) Black pepper
    • 1 Reduced salt beef stock cube and 250ml of boiling water
    • 150 ml low fat crème fraiche
    • 200 g Tagliatelle pasta
    • Small bunch of parsley
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    Prepare the ingredients:

    • Trim the fat from the beef and cut into thin strips (remember to thoroughly wash your hands after handling raw meat)
      ·        Peel the onion and finely chop
      ·        Peel and crush the garlic
      ·        Wash, deseed and finely slice the peppers
      ·        Wipe and slice the mushrooms
      ·        Wash, dry and finely chop the parsley
      ·        Make the stock

    Start to cook:

    •  Cook the pasta according to the packet instructions and set aside.
    • Heat the wok until smoking and fry the beef for 2 - 3 minutes until beginning to brown then stir, then remove the beef from the pan when almost cooked, and place on a plate, cover with tinfoil.
    • Reduce the heat to medium, add the remaining oil, and fry the onions until soft, add peppers and mushrooms cook for 1 minute.
    • Add the garlic and chilli powder/white pepper and black pepper.
    • Pour in beef stock and simmer for 5 minutes.
    • Add the beef and pasta to the pan, turn off the heat and stir in the crème fraiche.
    • Serve garnished with chopped parsley.