Monday, 2 June 2014


250Grms Chopped Beef
100Grms Button Mushrooms
1 Shallot
1 Cup of Chardonnay
250ml Alfredo Sauce
Wheat Bow Tie Pasta (or any other pasta of your choice)
1 Tablespoon Chopped Parsley
1 Spring (Green) Onion
Olive Oil
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
Seasoning Cubes
Salt & Pepper

Slice shallot and soften in a pan over medium heat.

When onions are soft and translucent, add meat and mushrooms. Please do not wash your mushrooms, just dust them off with a clean soft sponge or dish towel. Washing mushrooms affects the taste and you'll lose some of the earthiness. Season with seasoning cube, salt, pepper, garlic, dried oregano and basil. Do not over-season because your Alfredo Sauce has its own seasoning already added plus the flavour in sauces keep developing even after you're done cooking.

 When meat is properly browned, pour in your white wine and allow to simmer.

Pour in Alfredo Sauce and turn down the heat, allowing your sauce to reduce to about 2/3rd of its volume, it should take about 7 - 10 minutes.

When your sauce is cooked and has reached the right consistency, stir in spring onion and parsley and turn off the heat.

You can spoon your sauce over your pasta or toss in your cooked pasta and stir and allow to cook for another minute.

Top with parmesan cheese and little more chopped parsley.

Chase it down with your remaining white wine.


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