A hearty supper dish made with wholewheat spaghetti, plenty of market mushrooms and tender strips of beef draped in a creamy, garlic and paprika-charged sauce. It might not be as good as your Gran’s, but it sure comes close.
This one’s for you Dad.
2 x 800g rump steaks organic beef if possible
2 tbsp olive oil
1 tbsp unsalted butter
1 large red onion, sliced
2 garlic cloves, finely chopped
200g button mushrooms, sliced
150g shiitake mushrooms, sliced
150g enoki mushrooms
2 tsp fresh thyme leaves, chopped
2 tbsp Dijon mustard
2 tbsp tomato paste organic if possible
¾ cup sour cream
Juice of 1 lemon
Freshly ground black pepper
1 tsp smoked paprika
Purple endive, for garnish
Basil leaves, for garnish
500g spaghetti I used a combination of wholewheat and ordinary spaghetti
2 tbsp olive oil, extra
Trim the fat from the rump steaks and slice into thin strips. In a large heavy-based pan over high heat, heat 1 tbsp of olive oil and a handful of beef strips, season with salt and pepper and brown all over. Remove to a plate once sealed. Repeat this process, browning batches of the steak strips bit-by-bit, adding extra oil as needed.
Add butter to the pan and a drizzle of oil. Pop in the onion and garlic and cook until the onion has softened. Add the button and shiitake mushrooms, and thyme and cook for approx. 4 minutes until most of the liquid has evaporated. Add the tomato paste and cook for 1 minute.
Return the sealed meat to the pan and stir in the Dijon mustard. Remove the pan from the heat and stir in the sour cream, lemon juice and paprika. Season to taste.
Cook the spaghetti in a large saucepan of boiling water until just cooked and then drain. Drizzle with some extra olive oil and season with salt and pepper. Toss gently. Divide the noodles among four plates and top with the beef. Sprinkle with basil leaves and some endive.