A creamy comfort dish – it’s delicious served with rice but far more indulgent devoured with fresh pasta. You can make this with any cut of beef you like – even mince – make sure you adjust the cooking times accordingly.
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2 tbsp olive oil
500g beef sirloin, cut into thin strips
1 tbsp plain flour, seasoned
20g unsalted butter
1 small onion, finely chopped
1 small leek, sliced
200g button mushrooms, sliced
2 garlic cloves, sliced
175ml white wine
Zest of 1 lemon, plus a squeeze of juice
100ml double cream
1 tbsp Dijon mustard
1 tsp smoked paprika
400g fresh egg tagliatelle
Chopped parsley, to scatter
Sea salt and black pepper