Beef and Mushroom Ragu with Fettuce

1. Heat up a good frying pan with some olive oil and butter. Add the beef when the oil is hot. Flash fry the beef slices so they are brown and remove them from the pan, keeping the oil and juices.

2. Add the onion and garlic and sliced mushrooms to the same pan and fry gently for a few minutes on medium heat.

3. Add a few tablespoons of sherry (there should be enough sherry to make a decent amount of sauce). Cook it until the mushrooms are soft and the alcohol has burned off.

4. Add a dollop of butter and the sour cream; mix well. Taste and season accordingly. Then put the beef back in and cook gently for a few minutes more.

5. Serve with ribbon pasta. I used fettuce, which is a fatter version of fettucine.

This is hearty, heavy, carb-laden and creamy, so it’s not for dieters or people worried about their hips! Definitely one to bring out during autumn and winter for quick family dinners.