This Hungarian classic is the weeknight cure for "hangry"! It doesn't get better than tender beef and pasta with some fire-roasted capsicum and chopped parsley
- 375 g farfalle pasta
- ¼ cup olive oil
- 500 g beef stir-fry strips
- 1 onion, halved, thinly sliced
- 3 tsp smoked paprika
- 400 g canned diced tomatoes
- ½ cup drained canned fire-roasted capsicum strips
- 1 beef stock cube, crumbled
- ½ cup chopped fresh parsley
- sour cream to serve
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Cover to keep warm.
- Meanwhile, heat 2 tblsps of the oil in a large, non-stick frying pan over a high heat. Add beef in two batches. Cook, stirring occasionally, for about 1 minute, or until browned. Remove.
- Add remaining oil and onion to same pan. Cook, stirring occasionally, over a medium heat, until soft. Add paprika. Cook, stirring for 1 minute.
- Add tomatoes, capsicum and combined stock cube and ½ cup water. Season with salt and pepper. Bring to boil. Simmer, uncovered, for about 5 to 7 minutes, or until sauce is thickened. Return beef. Cook for a further 2 minutes, or until beef is cooked. Stir in parsley.
- Serve over pasta with sour cream.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.3 g|
|Total carbohydrates||74.1 g|
|- Sugars||7.8 g|
|Dietary fibre||5.8 g|