creamy beef shells
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creamy but spicy...fried beef steak cubes and pasta.
i meannn...whatelse is there ?
Yield: 2 servings
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Ingredients:
Pasta Shells, 300g
Beef Steak, 200g
1/2 can of Chopped Tomatoes
Red Pesto, 2 tbsp (optional)
Olive Oil, 2 tbsp
Vegetable Oil, for frying
Tomato Paste, 1 tsp
Cooking Creme, 1 tbsp
3 scotch bonnets (ata rodo)
1 Red Onion
1 Garlic Clove
Basil (fresh or dried), 1/2 tbspSalt (to taste)
Black Pepper (to taste)
Grocery Shopping:
Shoprite, Victoria Island
Prep:
Finely blend together, tomatoes, scotch bonnets, onion, garlic and set aside.
Clean and chop steak into small cubes, lightly salt and add black pepper (to taste) then as set aside.
Boil pasta shells according to packet instructions and set aside.
Instructions:
1) In a pan, heat vegetable oil then add cubes of steak and fry for approx. 7 mins on medium heat, turning frequently.
2) Once steak cubes are cooked and browned, remove from the pan onto a paper towelled plate to drain any excess oil.
3) In a sauce pan, heat olive oil and pour in the blended ingredients, cover the sauce pan and boil the blended peppers for 10 minutes on low heat.
4) After 10 minutes, stir the blended ingredients and add salt and black pepper (to taste) then add half a Knoor cube, basil and oregano. Stir and allow the ingredients of the saucepan to simmer for a minute.
5) Then add cooking crème and stir.
6) Add steak cubes and stir.
7) Pour in the boiled pasta and stir well to make sure that all the components of the saucepan are well incorporated together.
done) Cover the saucepan (keeping the heat low) and allow the pasta to simmer for 2 minutes before removing from the heat.
Your Creamy Steak Shells are ready !
Serve whilst hot and enjoy x