150 g pappardelle
250 g sirloin steak, trimmed of all fat
1 tbsp peanut oil
100 g baby chestnut mushrooms, sliced
A knob of butter
1 garlic clove, crushed
2 tsp sweet smoked paprika
100 ml sour cream
1 - 2 tbsp chicken stock
⅓ cup flat-leaf parsley, chopped
- Cook the papppardelle. Meanwhile, slice the steak into thin strips, and season.
- Heat 1 tbsp oil in a large frying pan until very hot, and quickly sear the beef until browned on both sides. (Do this in batches if you need to and don’t overcrowd the pan.) Scoop out the meat and keep it warm under foil.
Put the mushrooms into the same pan with a knob of butter, cook until soft, then tip in the garlic and paprika and fry for a couple of minutes.
- Add back the beef with the sour cream and a splash of stock, and let everything bubble up. Stir through the parsley, then serve spooned onto the pasta.