Pasta with pan fried free range beef strips, mushrooms and peppers

(serves 4)

INGREDIENTS

300 g   free range beef fillet – cut into thin strips

20 ml   olive oil

250 g   mushrooms, washed and sliced

30 g     butter

2          cloves crushed garlic

1          small red  pepper, cut into thin strips

1          small yellow pepper, cut into thin strips

250 ml cream OR use half milk and half cream

chopped chives

cooked tagliatelle or penne pasta to serve

parmesan shavings (about 50 g)

Salt and black pepper for seasoning

METHOD

  • Panfry the fillet strips in the olive oil, season with salt and black pepper. Remove and keep aside.
  • Panfry the peppers in the same pan for about 2 minutes and remove
  • Heat the butter – when almost starting to brown, add the mushrooms and cook/toss in the butter. Cook until golden and dry. Add the garlic, season with salt and pepper and add the cream
  • Reduce to a thick sauce and add the chives
  • Mix the sauce into the cooked pasta (tagliatelle OR penne) together with the roasted peppers and the cooked fillet strips
  • Serve with more herbs and some parmesan shavings
  • OPTIONAL: Add 5 ml paprika to the peppers when cooking them

 

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