Pasta With Pepper Steak

Combine two classic favourites - pepper steak and pasta - into one fork-twiddling taste sensation.

The ingredient of Pasta With Pepper Steak

• 400g tagliatelle
• 1 3 cup 80ml olive oil
• 50g unsalted butter
• 450g beef rump steak trimmed
• 1 2 onion halved thinly sliced
• 1 tablespoon green peppercorns in brine
• 2 garlic cloves finely chopped
• 200g button mushrooms thinly sliced
• 200ml dry white wine
• 2 teaspoons dijon mustard
• 1 tablespoon worcestershire sauce
• 1 2 cup 125ml massel beef stock
• 1 2 cup 125ml thickened cream
• 2 tablespoons chopped flat leaf parsley
• salt to season

The Instruction of pasta with pepper steak

• cook the pasta according to packet instructions then drain
• toss with 1 tablespoon of the olive oil season with salt and pepper and set aside
• 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
• add mustard worcestershire sauce stock and cream season well then allow to simmer for 2 minutes
• 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

calories: 925 647 calories
calories: 49 grams fat
calories: 20 grams saturated fat
calories: 76 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 38 grams protein
calories: n a
calories: 306 18 milligrams sodium
calories: https schema org
calories: nutritioninformation