500g porterhouse steak, sliced into 1/2cm thick strips, or beef stir-fry strips
1 tsp paprika
1 lemon
80g Western Star Original Butter
2 tbsp olive oil
1 red onion, finely sliced
1 clove garlic, finely sliced
400g mushrooms, mixed
100ml brandy (optional)
80ml sour cream
2 tbsp parsley, chopped
400g pappardelle pasta
Salt and pepper, to taste
Method
In a medium sized bowl add the beef, paprika and lemon zest. Season with salt and pepper and toss to coat well
Add 30g of the butter and half the olive oil to a large frying pan over a low heat. Add the onion and fry until softened. Increase the heat to high and add the mushrooms, sautéing until golden brown
Add the garlic and continue to cook for a further minute. Transfer to a bowl and set aside
Cook the pappardelle according to packet instructions. Drain into a colander, and stir remaining butter through the warm pasta. Cover and set aside until ready to serve
Add remaining olive oil to the frying pan over a medium high heat. Add the beef and cook for 1-2 minutes on each side or until just cooked through
Add the brandy, the mushroom and onion mixture, and simmer for 1-2 minutes
Remove pan from the heat and stir in the sour cream, lemon juice and parsley. Serve with the cooked buttery pappardelle
