Pasta with beef

This is this weeks second recipe involving squash 🙂

Not as spicy as yesterdays dish, but still very nice and simple. This dish also is pretty fast doing, you make the sauce in the same time as pasta boils.

Today my choice of pasta was tagliatelle, but of course it works well with other pasta variations as well.

Beef pan with squash and mushroom

Serves 3-4

You need:

• 200 grams of beef, very thinly cut. Here they actually sell it as “thin cuts” or “leaf cuts”. Any beef will do if you cut it as thin as you can and in small “stripes”. The thicker they are the longer the dish needs to cook.
• 2 tomatoes
• 1-2 garlic cloves
• 5-6 small mushrooms
• 1 half squash (or if it is small the whole one)
• 1 tablespoon tomato purée
• 2 tablespoons of crème fraiche
• salt and pepper

Put the pasta to the boil according to the instructions on your package.

Chop the garlic, tomatoes (leave the seeds out), cut the mushrooms into 1/8 pieces (or slice if you prefer that), dice the squash. It is a good idea to take out the soft center of the squash, where the seeds are.

Heat some oil in a pan, and fry the beef, tomatoes and garlic. When the beef starts looking well fried put in the mushrooms and squash. Let it fry until all is softened some.

Add the tomato purée, and some water, about 2 deciliter (steal it from the pasta pan). Let it all cook for a couple minutes, until almost all water is gone. Stir in the crème fraiche.

Season with salt and pepper.

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