| Servings | serves |
Ingredients
- 1 kg Beef Round Steak or Topside Steaks
- 1 Onion cut into thin wedges
- 2 cloves Garlic Cloves crushed
- 250 grams Button Mushrooms halved
- 500 grams Tomato Passatta Sauce
- 2 tablespoons Tomato Paste
- 1 cup Beef Stock
- Pinch Sugar
- Pasta Shells cooked
- Basil Leaves to serve
Ingredients
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Instructions
- Preheat oven to 180c.
- Cut the steaks across the grain into strips (about 1.5cm wide).
- Season with salt and pepper.
- Add a little oil to the beef strips, mix well.
- Heat a wok or fry-pan, ensure it is hot.
- Stir-fry the beef in batches, remove each batch and place it in a casserole dish.
- Add a little oil to pan, add the garlic and mushrooms and cook for 2 minutes or until mushrooms are golden.
- Add the tomato pasta sauce, tomato paste, stock and sugar, stir until the mixture boils. Pour over the beef in the casserole dish and stir to combine.
- Cover the casserole dish, place in oven, cook 30 to 40 minutes or until beef is tender.
- Serve with the cooked pasta and sprinkle with basil leaves.
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