creamy steak pasta.

Last night, I felt like cooking something comforting and warm… I decided to make a creamy steak pasta of sorts. Enough to give you the warm fuzzies.

pichana steak, cut into thin strips (like for stir fry, I probably had about 400g avaiable)
a tin of tomatoes
a small tin of tomato puree
one shallot, finely chopped
2 garlic cloves
a splash of balsamic vinegar
a healthy dash of cream (like a cup or so)
parmesan (for topping)

As you may have noticed, I didn’t really look at measurements – I was just chucking everything into the pan.

I started off by cooking the shallots and garlic, and added the steak strips. Browned those a little, and then added the tomatoes and the balsamic vinegar. I turned the heat lower, to get the steak to simmer slowly. Once the steak was soft enough, I added the cream, and let it heat through. Seasoned with salt and pepper, and served over pasta with a good helping of parmesan.

Hubby said it was delish, and I’m hoping I can replicate it again.

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