Pappardelle with Slow-cooked Beef and Mushrooms is a modern British recipe for a classic dish of beef and mushroom stew served with pappardelle pasta that makes an excellent Valentine's day dish. The full recipe is presented here and I hope you enjoy this classic British version of: Pappardelle with Slow-cooked Beef and Mushrooms.
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Pappardelle (also known as pappardella is a type of large, very broad fettuccine pasta. The name derives from the Italian verb pappare (to gobble up). It comes from northern Italy and was traditionally served with game-based sauces.
Ingredients:
For the Beef and Mushrooms:
2 tbsp olive oil
250g stewing beef, cubed
350ml beef stock or hot water
175g mixed mushrooms (wild and exotic mushrooms are best), wiped clean and roughly sliced
salt and freshly-ground black pepper, to taste
150g dried egg pappardelle pasta, cooked according to the package instructions and drained
1 tbsp butter, softened
40g freshly-grated Parmesan cheese
1/2 batch tomato and herb salsa
Method:
Heat the oil in a heavy-based pan. Add the beef and fry, stirring frequently, until nicely browned all over. Add the mushrooms then pour over half the beef stock. Bring the mixture to a simmer, then half-cover the pan and continue cooking over high heat, stirring frequently, for about 40 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down when mashed with a wooden spoon (during this cooking time add more stock as needed).
As the meat and mushroom mix is finishing cooking, prepare the pasta. When the pasta is cooked, drain and add to the meat sauce along with the butter and half the Parmesan cheese. Toss to coat the pasta in the sauce.
Divide the mixture between two warmed serving plates. Spoon over the tomato and herb salsa, sprinkle over the remaining Parmesan cheese and serve.
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