Steak Tagliatelle with Mushroom Sauce

Ingredients

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• 1 kg steak fillet, cut into strips
• 1 tsp crushed garlic
• 1 tsp crushed green chillies
• 1 tsp salt, or to taste
• 1 tsp English mustard
• ½ tsp lemon pepper
• 2 tbsp tomato sauce
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp butter, for the steak
• 1 onion, chopped
• ½ tsp crushed garlic
• ½ tsp crushed green chillies
• ½ tsp salt
• ½ tsp Aromat
• Dried thyme and oregano, to taste
• Ground black pepper, to taste
• 2 tbsp mayonnaise
• 1 cup fresh cream
• 1 cup sour cream
• 250 g mushrooms, sliced
• 2 tbsp butter, for the sauce
• 2 potatoes, grated
• Neutral oil, for frying
• 14 bundles spinach tagliatelle

Method

1. Combine the steak with the garlic, chillies, salt, mustard, lemon pepper, tomato sauce, soy sauce and Worcestershire sauce. Marinate for a few hours.
2. Melt 2 tbsp butter in a hot pan and cook the steak strips briefly to the preferred doneness. Remove them before they overcook; do not simmer them in the sauce.
3. For the sauce, melt the remaining 2 tbsp butter and sauté the onion until soft. Add the garlic, chillies, salt, Aromat, thyme, oregano, black pepper and mayonnaise.
4. Add the mushrooms. When their liquid has almost evaporated, add the sour cream and fresh cream and cook briefly.
5. Fry the grated potatoes in oil until crisp and drain them well.
6. Cook the 14 bundles of spinach tagliatelle and drain.
7. Layer the steak, pasta and mushroom sauce, top with the fried potato crisps and serve immediately.