CREAMY BEEF & MUSHROOM PASTA WITH KALE CHIPS
SERVES 6 PREP + COOK 30 MINS
500g rigatoni pasta
600g beef fillet steak, sliced thinly
¼ cup (35g) plain flour
2 tbsp olive oil
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
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.