Serves 4
You’ll need: 300g Fatti’s & Moni’s Tagliatelle; 45ml oil; 500g thinly sliced beef steak like porterhouse; salt and freshly ground black pepper; 1 onion, sliced; 500g button mushrooms, sliced; 125ml dry white wine; 125ml beef stock; 65ml plain yoghurt or sour cream; 65ml chopped fresh dill
How to:
Cook the noodles in boiling salted water according to the package directions. Drain, toss with a little oil and keep warm.
Heat oil in a heavy based saucepan. Season beef with salt and freshly ground black pepper to taste. Cook beef until browned, about 1 minute per side. Transfer to a plate.
Add onions and mushrooms to saucepan; cook, stirring occasionally, until tender, 5 to 6 minutes.
Add stock and simmer until the liquid has reduced by half – around 3 minutes.
Return the beef to the sauce, cook for about 10 minutes until heated through. Serve over noodles and top with the yoghurt/ sour cream and dill.
* Recipe & image by www.fattisandmonis.com
