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- Melt the butter in a large, heavy-bottomed pan over a medium heat. Add the onions, garlic, thyme and some seasoning. Cook for 20 minutes until the onions are soft and almost caramelised.
- Add the mushrooms (with a little more butter, if necessary), and cook for 5-6 minutes longer until the mushrooms are golden brown and the onions have caramelised. Transfer the onions and mushrooms to a bowl.
- Place the flour in a shallow bowl and season with salt and black pepper. Pat the steak pieces dry with kitchen paper and dredge in the seasoned flour.
- Heat the oil in the same pan over a medium-high heat. Shaking off excess flour, cook the steak until browned on all sides, working in batches to avoid overcrowding the pan. Remove the steak to the bowl with the mushrooms and onions.
- Turn the heat to high and add the red wine to the pan. Allow to bubble for 1-2 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan.
- Add the beef stock and Worcestershire sauce and reduce the heat to a low simmer. Return the steak, mushrooms and onions to the pan and simmer for 4-5 minutes until the liquid has reduced slightly and the steak is cooked.
- Bring a large pot of salted water to the boil and cook the pasta according to the package instructions. Drain and set aside.
- Remove the beef mixture from the heat and stir in the sour cream until thoroughly combined. Add the pasta and stir to coat.
- Top with the Gruyère, cover the pan and leave the pan over a medium-low heat for 4-5 minutes until melted. Serve with a simple rocket salad.
695kcals, 34.3g fat (16.7g saturated), 45g carbs, 3.6g sugars, 48.8g protein, 2.4g fibre, 0.47g sodium
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