I started my working life in the hospitality industry and one of the first jobs I had was washing dishes. I obviously had aspirations and often had conversations with the chefs, who passed on their knowledge and passion for food. One of the first dishes I was taught was this pasta dish, which I’ve cooked many times and over the years made a few changes to.
Fry 3 red onions and 4 cloves of garlic in a generous amount of butter then put in the sliced rump steak. Fry for a few minutes and then put in a couple of table spoons of brandy, let it sizzle, then pour in half a bottle of red wine and let simmer for 30 minutes. Finally, a couple of pots of Creme fraiche and seasoning, voila!
Served up with fresh pappardelle and topped with freshly cut parsley!
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