Creamy Beef and Mushroom Rigatoni

Main

Cook Time: 30 min Servings: Serves 6 Source:

Ingredients

500 gram rigatoni pasta

600 gram beef fillet steak, sliced thinly

1/4 cup (35g) plain flour

2 tablespoon olive oil

20 gram butter

4 (100g) shallots , sliced thinly

2 clove garlic, crushed

375 gram button mushrooms, quartered

1/3 cup (80ml) brandy

2 cup (500ml) beef stock

1 1/4 cup (300g) sour cream

1/4 cup fresh flat-leaf parsley, coarsely chopped

1/4 cup (20g) parmesan cheese, finely grated

2 tablespoon fresh flat-leaf parsley leaves, torn, extra

Directions

1 Cook pasta in a large saucepan of boiling water until tender, drain.

2 Meanwhile, coat beef in flour, shake off excess flour. Heat oil in a large saucepan over high heat, cook beef, in batches, until browned. Remove from pan, cover to keep warm.

3 Melt butter in the same pan, cook shallot, garlic and mushrooms, stirring occasionally, until softened. Add brandy, cook, stirring, 30 seconds.

4 Add stock to pan, bring to the boil. Reduce heat, simmer, covered, 5 minutes. Add beef and sour cream to pan, stir until smooth. Remove from heat; season to taste. Add pasta and parsley, stir until combined.

5 Serve pasta sprinkled with cheese and extra parsley.

Nutrition

Serving Size: Serves 6