You will need
700 g (1½ lb) sirloin steak, cut into thin strips
130 g (4½ oz) sliced onion
2 tbsp vegetable oil
tagliatelle for 4 people
1 can of cream of mushroom soup
225 g (8 oz) mushrooms, sliced
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
225 g (8 oz) sour cream
700 g (1½ lb) sirloin steak, cut into thin strips
130 g (4½ oz) sliced onion
2 tbsp vegetable oil
tagliatelle for 4 people
1 can of cream of mushroom soup
225 g (8 oz) mushrooms, sliced
1 tbsp tomato ketchup
1 tbsp Worcestershire sauce
225 g (8 oz) sour cream
Method
1.Heat a large frying pan over medium-high heat. Add the oil and quickly brown the beef and onions, which should take around seven minutes.
2.While the meat is cooking, prepare the tagliatelle, according to the directions on the packet. Drain and keep warm.
3.In a small bowl, combine the soup, mushrooms, ketchup, Worcestershire sauce and sour cream. Add the sauce to the meat and simmer, covered, until heated thoroughly. Serve over the pasta.
1.Heat a large frying pan over medium-high heat. Add the oil and quickly brown the beef and onions, which should take around seven minutes.
2.While the meat is cooking, prepare the tagliatelle, according to the directions on the packet. Drain and keep warm.
3.In a small bowl, combine the soup, mushrooms, ketchup, Worcestershire sauce and sour cream. Add the sauce to the meat and simmer, covered, until heated thoroughly. Serve over the pasta.
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