Creamy Beef and Vegetable Stroganoff

Ingredients (serves 4)

• 400g dried tortiglioni or rigatoni pasta
• 2 tbs olive oil
• 2 (about 250g each) beef rump steaks, excess fat trimmed
• 1 x 250g punnet cherry tomatoes, halved
• 1 bunch broccolini, cut into long florets
• 250g button mushrooms, thinly sliced
• 1 brown onion, halved, cut into thin wedges
• 1 x 300ml ctn thickened cream
• 185ml (3/4 cup) beef stock
• 1 1/2 tbs drained green peppercorns
• 1/4 cup chopped continental parsley

Method

1. Cook the pasta following packet directions or until al dente. Drain and return to the pan. Cover to keep warm.
2. Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the beef and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Add the tomato to the pan and cook, stirring, for 1-2 minutes or until the tomato softens slightly. Transfer to the plate.
3. Cook the broccolini in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain well.
4. Heat the remaining oil in the frying pan over medium heat. Add the mushroom and onion and cook, stirring, for 5 minutes or until onion is golden. Add the cream, stock and peppercorns and cook, stirring, for 3-4 minutes or until sauce thickens slightly.
5. Pour the sauce over the pasta. Place over medium heat. Cook, stirring, for 1-2 minutes or until heated through. Thinly slice the beef across the grain. Add the beef, tomato, broccolini and parsley to the pasta. Toss to combine. Serve immediately.