Pasta With Pepper Steak

By Valli Little

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Combine two classic favourites pepper steak and pasta into one forktwiddling taste sensation.

All you have to do is throw all your ingredients of Pasta With Pepper Steak

  1. 400g tagliatelle
  2. 1/3 cup (80ml) olive oil
  3. 50g unsalted butter
  4. 450g beef rump steak, trimmed
  5. 1/2 onion, halved, thinly sliced
  6. 1 tablespoon green peppercorns in brine
  7. 2 garlic cloves, finely chopped
  8. 200g button mushrooms, thinly sliced
  9. 200ml dry white wine
  10. 2 teaspoons Dijon mustard
  11. 1 tablespoon Worcestershire sauce
  12. 1/2 cup (125ml) Massel beef stock
  13. 1/2 cup (125ml) thickened cream
  14. 2 tablespoons chopped flat-leaf parsley
  15. Salt, to season

The instruction how to make Pasta With Pepper Steak

  1. Cook the pasta according to packet instructions, then drain.
  2. Toss with 1 tablespoon of the olive oil, season with salt and pepper, and set aside.
  3. Heat butter and remaining oil in a large frypan over very high heat, add steak and cook for 1-2 minutes each side, remove and set aside. Reduce heat to medium, add onion, and cook, stirring occasionally, for 4-5 minutes until soft. Add the drained peppercorns, garlic, mushrooms and wine, and cook for a further 2-3 minutes.
  4. Add mustard, Worcestershire sauce, stock and cream, season well, then allow to simmer for 2 minutes.
  5. Slice the steak thinly and add to the pan with the pasta and parsley, then toss gently to combine.

Nutritions of Pasta With Pepper Steak

fatContent: 925.647 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 76 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 38 grams protein

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