Ingredients
Method
1.Cook pasta in a large saucepan of boiling water until tender, drain.
2.Meanwhile, coat beef in flour, shake off excess flour. Heat oil in a large saucepan over high heat, cook beef, in batches, until browned. Remove from pan, cover to keep warm.
3.Melt butter in the same pan, cook shallot, garlic and mushrooms, stirring occasionally, until softened. Add brandy, cook, stirring, 30 seconds.
4.Add stock to pan, bring to the boil. Reduce heat, simmer, covered, 5 minutes. Add beef and sour cream to pan, stir until smooth. Remove from heat; season to taste. Add pasta and parsley, stir until combined.
5.Serve pasta sprinkled with cheese and extra parsley.
To save time, ask the butcher to slice the beef.
Note
