INGREDIENTS
- 500g rump steak
- 1 tablespoon olive oil
- 500g spinach fettucine pasta
- 1 green shallot, thinly sliced
SAUCE
- 40g butter
- 1 onion, chopped
- 2 tablespoons plain flour
- 1 cup water
- 1 small chicken stock cube, crumbled
- 1/2 cup milk
- 200g blue cheese, crumbled
- 1 tablespoon brandy clove garlic, crushed
RUMP STEAK WITH BRANDIED BLUE CHEESE SAUCE METHOD:
Cut steak into 5cm pieces. Heat oil in a pan, add steak, and cook over high heat until well browned and done as desired. Remove from heat; keep warm.
Just before serving, cut the steak into thin strips. Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain.
Combine pasta, sauce, and steak, and top with shallot.
Sauce: Melt butter in the pan, add onion, and cook, stirring, until soft. Add flour, and stir until bubbling. Remove from heat, and gradually stir in combined water, stock cube, and milk.
Stir over heat until mixture boils and thickens, simmer, uncovered,
for 3 minutes; cool slightly. Blend or process sauce, cheese, brandy, and
garlic until smooth.
Serves 6.
Note: The recipe is best
made just before serving.
Freeze: Not
suitable.
Microwave: Pasta
suitable.
Also Read: TASTY MINCE AND SPAGHETTI CASSEROLE