Home » Beef Recipes » Peppered Beef with Mushrooms and Tagliatelle Pasta
Peppered Beef with Mushrooms and Tagliatelle Pasta
Serves: 4
Cook: 20 mins
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Equipment
- Chopping boards
- knives
- garlic crusher
- plate
- Large frying pan
- measuring spoons
- Saucepan
- Sieve
- spatula
- Serving dish
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Ingredients
- 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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Method
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.
