Beef and Mushroom Ragu with Fettuce

1. 1

   1.

2. 2

   Heat up a good frying pan with some olive oil and butter.

3. 3

   Add the beef when the oil is hot.

4. 4

   Flash fry the beef slices so they are brown and remove them from the pan, keeping the oil and juices.

5. 5

   2.

6. 6

   Add the onion and garlic and sliced mushrooms to the same pan and fry gently for a few minutes on medium heat.

7. 7

   3.

8. 8

   Add a few tablespoons of sherry (there should be enough sherry to make a decent amount of sauce).

9. 9

   Cook it until the mushrooms are soft and the alcohol has burned off.

10. 10

    4.

11. 11

    Add a dollop of butter and the sour cream; mix well.

12. 12

    Taste and season accordingly.

13. 13

    Then put the beef back in and cook gently for a few minutes more.

14. 14

    5.

15. 15

    Serve with ribbon pasta.

16. 16

    I used fettuce, which is a fatter version of fettucine.

17. 17

    This is hearty, heavy, carb-laden and creamy, so its not for dieters or people worried about their hips!

18. 18

    Definitely one to bring out during autumn and winter for quick family dinners.

* Per serving · 4 servings · Values may vary.

No additional tips available.