Beef in Cream Sauce
Ingredients
- 125 g Wholewheat fettuchini
- 1/2 T vegetable oil
- 1 c thinly sliced onion
- 225 g thinly sliced beef (cut into matchstick strips)
- 160 g broccoli florets
- Salt (Sea) (to taste)
- freshly ground white pepper (to taste)
- 2 T soy sauce (dark)
- 50 mL milk
- 50 g philadelphia
- Salt (Sea) (to taste)
- freshly ground white pepper (to taste)
- parsley sprigs (to garnish)
- sliced tomato (to garnish)
Method
Start water boiling in a medium pot, and cook the pasta.
While the pasta is cooking, heat the oil and fry the onion for 4 minutes, stirring, until lightly browned. Push to one side of the pan. Tilt the pan to let the juices run out of the onions and over the base. If there are no juices, add more oil to the pan and let heat before adding beef.
Add the meat strips, season with salt and pepper, and stir-fry for 2-3 minutes until evenly browned. Mix with the onions, and add the broccoli and mix into the onions and beef, then place a lid on the pan and allow the broccoli to cook until bright green.
Remove the lid and add the cooked pasta, soy sauce, philadelphia, and milk. Adjust salt and pepper as needed. Heat through gently, without boiling. Serve at once, garnished with parsley and tomato.
Notes
C note 24 Aug 2022: Adapted to include pasta and broccoli, and give it more sauce. Unusual but tasty dish.
SJ Note 9 May 2011: This is really tasty! There's not much sauce at all to it, just to warn you. It needed a fair amount of salt and pepper; I've altered the recipe to include seasoning the beef before cooking to help with that. I skipped the parsley and tomato garnish this time. There was more volume to the finished product than I'd expected; that was a nice surprise. A keeper, and not much in the way of tweaking needed for it.