Ingredients
- 150 grams pappardelle pasta
- 250 grams beef sirloin (steak, trimmed of all fa)t
- 1 tablespoon oil (peanut oil)
- 100 grams mushrooms, sliced (baby chestnut mushrooms)
- Butter, knob
- 1 clove garlic, minced
- 2 teaspoons smoked paprika (sweet)
- 100 ml sour cream
- 1 to 2 tablespoons chicken stock
- 1/3 cup parsley, chopped
How to Make
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Step 1: Cook the pappardelle according to package instructions.
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Step 2: Meanwhile, slice the steak into thin strips, and season.
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Step 3: Heat oil in a large frying pan until very hot and quickly sear the beef until browned on both sides (do this in batches if you need to and don't overcrowd the pan) and then scoop out the meat and keep it warm under foil.
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Step 4: Put the mushrooms into the same pan with a knob of butter, cooking until soft, then tip in the garlic and paprika and fry for a couple of minutes and then add back the beef with the sour cream and a splash of stock, and let everything bubble up.
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Step 5: Stir through the parsley, then serve spooned onto the pasta.
We hope you enjoy this recipe!
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