Start this recipe by seasoning the beef strips with salt and pepper. Heat the oil in a large deep pan and quickly fry the beef strips for just 2 minutes to seal all over. Remove from the pan, add in a knob of butter, along with the garlic, onion and chopped rosemary and soften for 3 minutes. Add the mixed sliced mushrooms and cook for just 2 minutes. Add in the beef stock, cream and beef strips and leave the sauce to reduce for 4 minutes. Meanwhile, cook the pasta in a pan of boiling water. Quickly drain the cooked pasta and add to the pan with the sauce, coating all over with the juices. Serve the pasta immediately into large pasta bowls garnished with a sprig of rosemary, chopped parsley and Parmesan shavings.

Serves 3

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