350g thinly sliced veal steak
2 tablespoons extra virgin olive oil
400g dried pappardelle pasta
25g butter
1 medium (150g) onion, sliced finely
2 teaspoons sweet paprika
225g button mushrooms, sliced
1/2 cup (120g) sour cream
2 tablespoons lemon juice
2 tablespoons finely chopped dill

1. Bring a large pot of salted water to the boil.

2. Cut the veal into thin strips and place into a bowl with the oil. Season lightly with sea salt and freshly ground black pepper, and toss to evenly coat the meat in the seasoned oil.

3. Heat a large non-stick frying pan over a high heat and add the meat. Stir-fry quickly until brown. Remove from pan.

4. Add the pasta to the boiling water and cook according to packet instructions or until al dente.

5. Meanwhile, add the butter to the warm pan, then add the onion and paprika. Reduce heat to medium and cook until golden. Add the mushrooms and cook for a few minutes. Stir in the sour cream into the mushrooms and simmer for a few minutes. When the cream is just bubbling, stir through the lemon juice, dill and veal.

6. Drain the pappardelle and divide among four warm pasta bowls. Top with the veal sauce and sprinkle with extra dill.





From The Australian Women's Weekly