Roast Beef Pasta
|1/2||kg||MONTEREY BEEF SUKIYAKI CUT|
|1||tsp||iodized fine salt|
|1/2||kg||Fettuccine noodles, cooked per package directions|
|1 (200 g)||bar||MAGNOLIA BUTTER-LICIOUS!|
|1||cup||MAGNOLIA ALL PURPOSE FLOUR|
|1||pc||red bell pepper, diced|
- Season beef with salt and pepper the lightly fry in half of Butter-licious!. Set aside.
- To make gravy, melt Butter-licious! in a saucepan. Whisk in flour making sure no lumps are formed. Add bell pepper and cook for 1 minute. Gradually add beef stock then simmer until slightly thickened.
- Add the cooked beef together with its juices and simmer with the gravy for 5 minutes over low heat. Adjust seasoning according to taste.
- Pour gravy sauce over cooked pasta. Serve hot topped with grated cheese and chopped parsley.