Roast Beef Pasta
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Everybody loves superbly soft, juicy slices of roast beef and richly-flavored pasta. Discover the heavenly pair of these two ingredients with this recipe!
- 200 g uncooked fettuccine noodles
- 1/2 kilo Monterey Beef- Sukiyaki Cut
- 1/4 tsp salt
- pinch pepper
- 1/4 cup Magnolia Unsalted Gold Butter
- 1/3 cup Magnolia Unsalted Gold Butter
- 1/4 cup Purefoods Baron All-Purpose Flour
- 1 pc red bell pepper, diced
- 2 cups beef stock
- 1 tsp liquid seasoning
- 1/2 cup Magnolia Cheddar Cheese, grated
- 2 tbsp parsley, chopped
For the Pasta:
Cook fettuccine according to package directions.
- Set aside.
For the Beef:
Season beef with salt and pepper then lightly pan-fry in butter just until brown; about one minute.
- Do not overcook the beef. Set aside.
For the Sauce:
Melt butter in a saucepan.
Whisk in the flour making sure no lumps are formed.
Add in the bell pepper and cook for a minute.
Gradually add the beef broth then simmer until slightly thickened.
Add in the beef together with its juices and let simmer with the gravy sauce for five minutes over low heat.
Adjust seasoning according to taste.
Pour over roast beef mixture over pasta.
Serve hot topped with grated cheese and parsley.
- Serving good for four.
Happy cooking, Foodies!
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