Pasta Next Pepper Steak

complement two timeless favourites - pepper steak and pasta - into one fork-twiddling taste sensation.

The ingredient of Pasta Next 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 tbsp green peppercorns in brine
• 2 garlic cloves finely chopped
• 200g button mushrooms thinly sliced
• 200ml dry white wine
• 2 tsp dijon mustard
• 1 tbsp worcestershire sauce
• 1 2 cup 125ml massel beef buildup
• 1 2 cup 125ml thickened cream
• 2 tbsp chopped flat leaf parsley
• salt to season

The Instruction of pasta next pepper steak

• cook the pasta according to packet instructions later drain
• toss when 1 tablespoon of the olive oil season past salt and pepper and set aside
• heat butter and unshakable oil in a large frypan exceeding categorically high heat accumulate steak and cook for 1 2 minutes each side sever and set aside cut heat to medium build up onion and cook stirring occasionally for 4 5 minutes until soft amass the drained peppercorns garlic mushrooms and wine and cook for a other 2 3 minutes
• ensue mustard worcestershire sauce growth and cream season well after that assent to simmer for 2 minutes
• slice the steak thinly and mount up to the pan as soon as the pasta and parsley then toss gently to combine

Nutritions of Pasta Next 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
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calories: nutritioninformation