Tag: Papparedelle Pasta

400g of sirloin steak cut into strips
1 Punnet of shiitake mushrooms sliced
1 onion diced 
2 cloves of garlic crushed 
4 sprigs of thyme chopped 
300mls of beef stock
100mls of fresh cream 
Salt and cracked black pepper 
Flat leaf parsley for garnishing 
Fresh lasagne sheets cut into thin strips
METHOD
Place a pot of salted water onto the boil and then blanch the pasta strips for 30 seconds to a minute. Now strain, run over and cold tap until cool and drizzle over some olive oil to stop it from sticking together. 
In the mean time season up your steak pieces with salt and cracked black pepper and seal them in a hot pan with some oil for a minute until nice and golden and then remove. 
Using the same pan make your sauce by sweating off your onions, mushrooms and thyme sprigs for a minute. Add in the beef stock and reduce by half. Then finish off by adding the cream and seasoning well with lots of cracked black pepper as mushrooms love pepper. 
Now add in your cooked pasta and strips of beef and heat through 
Finish off with some chopped flat leaf parsley and enjoy.