Creamed Strips of Sirloin
Ingredients
- 2 3/4 oz butter
- 1 lb sirloin steak trimmed and cut into thin strips
- 6 oz button mushrooms sliced
- 1 tsp mustard
- pinch of freshly grated root ginger
- 2 tbsp dry sherry
- 1/4 pint double heavy cream
- salt and pepper
- 4 slices hot toast cut into triangles, to serve
pasta
- 1 lb dried rigatoni
- 2 tbsp olive oil
- 2 fresh basil sprigs
- 4 oz butter
Instructions
- Melt the butter in a large frying pan (skillet) and gently fry the steak over a low heat, stirring frequently, for 6 minutes. Using a slotted spoon, transfer the steak to an ovenproof dish and keep warm.
- Add the sliced mushrooms to the frying pan (skillet) and cook for 2 - 3 minutes in the juices remaining in the pan. Add the mustard, ginger, salt and pepper. Cook for 2 minutes, then add the sherry and cream. Cook for a further 3 minutes, then pour the cream sauce over the steak.
- Bake the steak and cream mixture in a preheated oven, at 190°C/375°F/Gas Mark 5, for 10 minutes.
- Meanwhile, cook the pasta. Bring a large saucepan of lightly salted water to the boil. Add the rigatoni, olive oil and 1 of the basil sprigs and boil rapidly for 10 minutes, until tender but still firm to the bite. Drain the pasta and transfer to a warm serving plate. Toss the pasta with the butter and garnish with a sprig of basil.
- Serve the creamed steak strips with the pasta and triangles of warm toast.
- Dried pasta will keep for up to 6 months. Keep it in the packet and reseal it once you have opened it, or transfer the pasta to an airtight jar.
Calories: 782 kcal
Carbohydrates: 67 g
Protein: 30 g
Fat: 43g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 142 mg
Sodium: 391 mg
Potassium: 579 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 1095 IU
Vitamin C: 1 mg
Calcium: 85 mg
Iron: 3 mg