CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Orecchiette with pan fried beef strips, mushrooms and peppers

1

  • Overview
  • Ingredients
    14 items
  • Directions

Dive into a delicious bowl of Orecchiette with Pan Fried Beef Strips, Mushrooms, and Peppers. Tender beef strips, savory mushrooms, and colorful peppers are cooked with onions, garlic, and cream, then tossed with orecchiette pasta for a hearty and flavorful meal. Finished with fresh spinach, cherry tomatoes, and a sprinkle of fresh coriander, it’s a dish that’s sure to satisfy your taste buds.

  • 400 g free-range beef fillet, cut into thin strips
  • 30 ml olive oil
  • 200 g mushrooms, washed and sliced
  • 30 g butter
  • 100 g baby spinach
  • 100 g cherry tomatoes, halved and seasoned with salt and pepper
  • 100 ml cream
  • 500 g orecchiette pasta
  • 1 small onion, sliced thinly
  • Chopped chili to taste
  • 2 cloves crushed garlic
  • 1 small red pepper, cut into strips
  • Salt and black pepper for seasoning
  • Fresh coriander for serving

  • Panfry the fillet strips in half of the olive oil, season and remove from the frying pan.
  • Add the rest of the olive oil and add the onion, chili and garlic, cook on low heat until almost soft.  Add the red pepper strips and cook for another minute.  Season and remove from the frying pan
  • Add the butter to the frying pan and cook the mushrooms until cooked and dry – season.
  • Add the cooked onion mixture and the meat back to the frying pan.
  • Add the baby spinach, tomatoes and the cream some fresh coriander