INGREDIENTS
190g sirloin steak, chopped
100ml red wine
60g mushrooms
180g shallot
½ onion
1 tsp smoked paprika
1 tsp celery salt
1 tbsp balsamic vinegar
1 tsp curry powder
½ tinned tomatoes
2 garlic cloves
1 bay leaf
60g sugar
2 tsp Tabasco
2 tsp English mustard
200g spaghetti
1 tbsp oregano
1 tbsp thyme
2 tbsp basil
100ml double cream
20g parmesan cheese
100ml crème fraiche
Recipe continues
METHOD
Heat a heavy based pan, add ½ wine allow to reduce then add the chopped steak and flambé. Season with salt and pepper and cook to well done in wine juices.
Heat olive oil in a pan add shallots, onions, mushroom, smoked paprika, celery salt and curry powder and fry to cook mushrooms and infuse flavours.
In another pan reduce tomatoes with garlic, bay leaf and a touch of sugar. When reduced infuse with oil.
Add the steak to the mushrooms mixing together to combine the spices. Add balsamic vinegar.
Using the same pan as steak cooked in add remaining wine, reduce with a touch of Tabasco, touch of mustard and sugar. Then add the steak, tomatoes and spaghetti and mix everything together.
Cook the spaghetti in boiling water with oregano, thyme and basil to infuse together.
When everything is cooked combine together with using the pan the steak was cooked in.
Serve with grated parmesan and crème fraiche on top.