Creamy steak pasta

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You don’t have to buy extravagant ingredients to get creative in the kitchen. Using leftover steak and whatever was in the cupboards; this Sunday’s dinner wasn’t anything special, but it certainly hit the warm-me-up comfort food spot. It just gave me more time out the kitchen, as I was feeling rather lazy.

I’m all for practical cooking at home. If there are leftovers, I think up a new dish using the food available. This not only helps with budget meals, it gets me thinking creatively and practically in the kitchen. Using leftovers in meals also helps lessen the cooking time. I mean aren’t we all trying to make our food stretch and offer something interesting enough to keep the family happy?

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So here is an easy midweek wonder for you to try. This dish works with any leftover meat; it doesn’t have to be steak…

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Ingredients:

1 Piece steak, cooked and sliced
1 Cup macaroni pasta
½ onion, sliced
2 Tomatoes, sliced into wedges
¼ Butternut, thinly sliced
½ Cup Fresh Cream
1 tsp sugar
Fresh parsley, finely chopped

 

Instructions:

1. Preheat oven to 180® C.
2. In a pot, fill with salt and 500ml water; bring the pot to the boil over the stove and add in the macaroni. For 15 – 20 minutes boil, occasionally stirring to avoid the macaroni from sticking to the bottom of the pan. Once macaroni is “el dente” drain out the water and set the cooked macaroni aside.
3. In an ovenproof dish, place the thin slices of butternut and tomato wedges in. Season the tomato wedges with some salt and pepper and sugar, while the butternut needs only a sprinkle of blobs of butter.
4. Place the butternut and tomatoes in the oven, and allow to cook for 15 minutes – they shouldn’t take long to cook as the butternut is thinly sliced.

5. While waiting for the butternut and tomatoes, heat a tablespoon of oil up on a medium to high heat in a saucepan.
6. Add in the onions, and fry until soft and translucent.
7. Add in the steak slices and garlic.
8. Remove the pan from the heat and add the cream. Place the pan back on the heat and allow to simmer for 15 minutes. You don’t want it to be too watery.
9. Once the cream is a tad thicker, take the pan off the heat and mix together the macaroni, creamy steak mixture, and roasted butternut and tomato wedges all together.
10. Serve with a sprinkling of parsley.