This is such a good way to use up leftover beef as the sauce keeps the beef nice and moist. It’s also really easy to make as it is just a one pot. I love the flavour of the mushrooms and sour cream instead of heavy cream.

Ingredients

• 2 banana shallots, peeled and diced finely
• 1 box of button mushrooms (200g)
• 1 knob of butter
• I garlic clove, peeled and minced
• 300ml beef stock
• 2 handfuls of leftover beef, cubed
• 2 tbsp of light cream cheese
• 1 tsp corn flour, mixed with a dash of water
• Sea salt and fresh black pepper
• Small bunch of parsley, roughly chopped
• 2 tbsp grated Parmesan
• Tagliatelle, cooked to packet instructions

Directions

1. Heat a knob of butter in a frying pan, add the shallots and mushrooms and cook for about 5 minutes. Add the garlic and cook for a further minute.
2. Pour in the stock and deglaze the pan scraping up all of the bits.
3. Add the cooked beef and bring to the boil
4. Add in the cream cheese and cornflour slurry, bring back to the boil and then simmer until sauce has thickened.
5. Serve over pasta or rice and sprinkle over the parsley and Parmesan. Enjoy 😊