recipes
Beef stroganoff papardalle
Serves: 2-3
2017-11-09
Ingredients
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp butter
- 2 handfuls mushrooms, coarsely chopped
- 1 tbsp chopped fresh thyme and rosemary
- 1 tbsp olive oil
- 450g beef fillet, cut into strips
- Freshly ground black pepper
- 1 tot brandy
- 1 tbsp Yeast extract
- 150ml double cream
- 250g papardalle pasta, cooked (Tesco)
Method
Start this recipe by melting the oil in a large pan and sauté the garlic and shallot for 3 minutes. Add in the mushrooms and herbs and fry fro 2 minutes. Remove from the pan, heat up the oil and fry the beef strips for 2 minutes keeping pink. Splash in the brandy to evaporate, season well with black pepper and add in the cream. Cook down for 1-2 minutes before adding the mushrooms back to the pan. Heat through then mix in the cooked pasta. Serve immediately.
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