CREAMY BEEF & MUSH­ROOM PASTA WITH KALE CHIPS

SERVES 6 PREP + COOK 30 MINS

Woman’s Day (Australia) - - Food To Love -

500g riga­toni pasta

600g beef fil­let steak, sliced thinly

¼ cup (35g) plain flour

2 tbsp olive oil

20g but­ter

1 medium onion (150g), sliced thinly

2 cloves gar­lic, crushed

375g but­ton mush­rooms, quar­tered

¹⁄ cup (80ml) brandy

2 cups (500ml) beef stock

1 cup (240g) light sour cream

¼ cup finely chopped fresh flat-leaf pars­ley

¼ cup (20g) finely grated parme­san

KALE CHIPS

200g green kale, washed, dried

1 clove gar­lic, crushed 2 tbsp olive oil

1 KALE CHIPS Pre­heat oven to 220°C/200°C fan. Line two large oven trays with bak­ing pa­per. Tear leafy part of kale from stalks, tear into 3cm pieces. Dis­card stalks. Di­vide evenly be­tween lined trays. Com­bine gar­lic and oil. Driz­zle half over each tray of kale, toss well to coat. Spread kale out in a sin­gle layer. Roast, turn­ing kale and swap­ping trays from top to bot­tom shelves of oven halfway through cook­ing time, 8 mins or un­til kale is crisp.

2 Cook pasta in a large saucepan of salted boil­ing wa­ter fol­low­ing packet di­rec­tions un­til ten­der, drain.

3 Mean­while, coat beef in flour. Shake off ex­cess. Heat oil in a large saucepan over high heat. Cook beef, in batches, un­til browned. Re­move from pan. Cover to keep warm.

4 Melt but­ter in same pan. Cook onion, gar­lic and mush­room, stir­ring oc­ca­sion­ally, un­til soft­ened. Add brandy, cook, stir­ring, 30 secs. Add stock, bring to boil. Re­duce heat to low, cook 5 mins. Add beef and sour cream. Stir un­til smooth. Re­move from heat. Sea­son. Add pars­ley, stir un­til com­bined.

5 Serve pasta topped with beef mix­ture, parme­san and kale chips.

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