Twice Cooked Beef and Buttered Noodles

 

Twice Cooked Beef and Buttered Noodles

This is a time consuming recipe if you start it from scratch and try to finish it in one hit. However, if you plan well then you can cook the meat, the first time, well in advance (one day or in the morning) and then simply cook up the dish to serve - this will take a maximum of 1/2 hour. It is a perfect ‘super Mummy’ dinner............

Ingredients

1st Cook

  • 800 g cross cut beef - or blade steak just a cheaper, stew style cut
  • vegetable oil
  • 2 carrots
  • 1 stick celery
  • 1 onion peeled
  • water or chicken stock
  • Twice Cooked Beef and Mushrooms
  • Beef from above - pulled apart with a fork or your fingers
  • Olive Oil
  • 2 large red onions thinly sliced
  • 1 garlic clove chopped
  • 10 brown mushrooms peeled and sliced
  • 400 g tin of tomatoes
  • 2 tsp chilli jam or a pinch of ground chilli
  • a handful of mixed olives chopped
  • a handful of fresh baby spinach leaves

Instructions

  1. Use a pressure cooker and you can do this in 50 minutes! Otherwise you will need to cook it for 21/2 hours![br]

  2. Finely chop the carrots, celery and onion.
  3. Heat the oil and add the vegetables
  4. Cook for around 10 -15 minutes until soft and fragrant.
  5. Chop the beef into pieces - around 8 in total - and add to the vegetables.
  6. Cover the mixture with water or stock and season.
  7. Cover and cook for 2/12 hours - or follow your pressure cooker instructions and cook and for 50 minutes.
  8. Remove the meat and put aside for the recipe.
  9. Strain the broth and keep as a stock or soup base.[br]

Twice Cooked:

  1. Heat the olive oil in a non stick frypan.
  2. Add the sliced onions and cook for 15-20 minutes until soft and sticky
  3. Add in the garlic and cook for 1 minute until fragrant
  4. Add in the sliced mushrooms and cook for around 5-7 minutes until soft and dark
  5. Tip in the tinned tomatoes and chilli jam and cook for around 10 minutes to reduce the liquid from the tomatoes.
  6. Add in the beef and olives and cook for a further 5 minutes to ensure flavours merge.
  7. At time of serving stir through the spinach and add sea salt and pepper according to taste.
  8. Buttered Fettucine
  9. g fettucine
  10. knob of butter
  11. Heat your water to boiling and add a huge lug of salt.
  12. Add in your fettucine and bring to the boil
  13. Cook according to the packet but check along the way as you want it firm to the bite and not soggy!
  14. Drain in a colander and return to the pan.
  15. Add in the butter and mix together until the butter has melted and the pasta is glossy.

To Assemble:

  1. Place the fettucine in a bowl.
  2. Top with a generous spoonful of beef.

Recipe Notes

This is not a pasta sauce - this is a beef dish that we serve with fettucine. You can also serve with crusty bread or fragrant rice!

 

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