Creamy Beef and Mustard Pasta #GBBW2020 #Recipe

Vanessa Owen
1st May 2020

A satisfying salad made with beef steaks, red onions, green beans and sweetcorn, tossed in a creamy mustard and lemon dressing. A great midweek alfresco supper dish!

1. Cook the pasta according to the packet instructions. Drain and set aside.
2. Meanwhile, heat the oil in a large pan or wok and cook the beef strips in batches for 3-4 minutes until brown.
3. Add the onions, beans and sweetcorn and cook for a further 3-4 minutes.
4. Mix together the creme fraiche with the mustard and lemon zest. Add to the pan with the beef and stir in the hot paste. Season and add the chives.
5. Spoon into a large pasta bowl and serve immediately with crusty bread.

Recipe Info

Serves

4

Ingredients

450g lean beef sirloin, rump, topside or frying steaks, cut into 5cm strips
150g dried pasta bows, or similar
1 tsp oil
1 small onion, peeled and finely chopped
50g fine green beans, topped and cut in half
1 x 198g can sweetcorn, drained
150ml creme fraiche
2 tbsp wholegrain mustard
2 tsp grated lemon zest
2 tbsp freshly chopped chives

Equipment

Large pan or wok
Large pasta bowl