Fattis & Monis

INGREDIENTS

  • 300g FATTI’S & MONI’S TAGIATELLI
  • 45ml (3 tablespoons) oil
  • 500g thinly sliced beef steak i.e. porterhouse
  • salt and freshly ground black pepper
  • 1 onion, sliced
  • 500g button mushrooms, sliced
  • 125ml (½ cup) dry white wine
  • 125ml (½ cup) beef stock
  • 65ml (¼ cup) plain yogurt or sour cream
  • 65ml (¼ cup) chopped fresh dill

METHOD

  1. Cook the noodles in boiling salted water according to the package directions. Drain, toss with a little oil and keep warm.
  2. 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.
  3. Add onions and mushrooms to saucepan; cook, stirring occasionally, until tender, 5 to 6 minutes.
  4. Add stock and simmer until the liquid has reduced by half + – 3 minutes.
  5. Return the beef to the sauce, cook for about 10 minutes until heated through. Serve over noodles; top with the yogurt and dill.

SERVES 4

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