Beef Stroganoff Pasta

40 minutes

Serves 4

Ingredients

Onion 1 large white

Mushrooms 250g

Butter 25g

Garlic 2 cloves

Dijon mustard 1 tbsp

Paprika 1 tsp

Flour 1 tbsp

Worcestershire sauce 1 tbsp

Brandy 25ml

Beef stock 500ml

Lemon 1/2

Sour cream 100ml

Peas large handful

Pasta of your choice, 500g penne or orzo works well!

Parsley 50g

Steak 400g

Method

1. Heat the butter in a large pan or le Creuset, thinly slice the onions and chop the mushrooms. Add the onions to the butter and sweat for 5 minutes.

2. Add the mushrooms and crush the garlic in. Stir well and cook for another 3 minutes.

3. Stir in the mustard, paprika and Worcestershire sauce. Cook for another 2 minutes.

4. Stir through the flour, the deglaze with the brandy.

5. Add the beef stock, bring to the boil and simmer until reduced by half.

6. Squeeze the lemon in and season well. Put a pan of water on for the pasta.

7. Season the steaks and heat some oil in a separate pan. Fry to your desired level of doneness, then cover and rest for 10 minutes.

8. Put the pasta on to boil.

9. Stir the sour cream through the sauce. Taste and season more/ add more lemon if required.

10. When the pasta is nearly cooked, drain and add it to the sauce to finish cooking. Add the frozen peas and chopped parsley too.

11. Slice the steak and stir through briefly to bring it back up to temperature.

12. Eat and enjoy!