Steak Pappardelle in a Creamy Sauce| KARAN BEEF
Other pasta shapes may be substituted for pappardelle.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Mixing bowl
- Peeler
- Pot
- Colander
- Plate
Ingredients
- 30 ml (2 Tbsp) olive oil
- 250 g sirloin
- 1 green pepper, seeded and julienned
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 250 ml (1 cup) hot beef stock
- Salt
- freshly ground black pepper
- 120 g (1 cup) frozen peas
- 30 g (about 12) sun-dried tomatoes, chopped
- 15 ml (1 Tbsp) sugar
- 125 ml (½ cup) fresh cream
- 150 g pappardelle pasta, cooked
- 30 g Parmesan cheese (optional)
- Fresh basil, for garnish
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