Beef & Pepper Stroganoff


This is a fabulously quick and easy supper that is packed full of flavour. Serve with a watercress or rocket salad, if liked.




• 350g tagliatelle
• 1tbsp olive oil
• 4 flash-fry steaks (each about 125g), cut into thin strips
• 1 large onion, peeled and thinly sliced
• 1 garlic clove, peeled and crushed
• 1 large red pepper, deseeded and thinly sliced
• 300ml carton half-fat crème fraiche
• 2tsp coarsely ground black pepper
• 1-2 tbsp freshly chopped flat-leaf parsley

1. Bring a large pan of lightly salted water to the boil. Add the tagliatelle and cook for 8-10 minutes or according to the packet instructions.
2. Meanwhile, heat the olive oil in a large frying pan and stir-fry the steak strips over a very high heat until browned. Remove with a slotted spoon and set aside.
3. Add the onion and garlic to the pan and fry for 3-4 minutes until golden then add the pepper slices and cook for a further 2-3 minutes. Return the steak strips and any meat juices to the pan and stir in the crème fraiche and ground black pepper. Heat through gently.
4. Stir in the parsley and adjust the seasoning to taste. Drain the tagliatelle and divide between four warmed shallow pasta bowls. Spoon the steak mixture on top and garnish with a little more freshly ground black pepper.

Add a spoonful of wholegrain mustard with the crème fraiche for an extra piquant flavour or try a splash of Worcestershire sauce.