BEFF STEW WITH BUTTERED NOODLES
SERVE 4

INGREDIENTS
500g beef fillet, rump steak or tri-tip
3 tbsp flour, sifted
2 tbsp fresh ground black pepper
1 tsp salt
2 tsp paprika
2 tsp curry powder
100g Buttercup Gold Spreadable
3 tbsp olive oil
2 medium onions, finely chopped
4–6 pips garlic, finely chopped
1 large carrot, cut into bite-sized pieces 300g French beans, cut into 1cm pieces
400g –500g fresh button mushrooms
1–2 cups hot water
1 piece beef stock cube
¾ cup sour cream
400g linguine pasta

3 tsp Buttercup Gold Spreadable, extra
1 tsp fresh parsley, chopped fine (or ½ teaspoon dried parsley)

METHOD
1. Season sifted flour with pepper, salt and paprika. Cut meat into thin strips and toss in seasoned flour. Shake off excess flour before frying.

2. Heat half the oil and half the Buttercup Gold Spreadable in a saucepan and fry beef in 2–3 batches over high heat until browned. Remove and set aside. Finish frying all the beef.

3. Heat remaining oil and Buttercup Gold Spreadable in the saucepan and fry onions and garlic over medium heat until onion is soft and translucent. Add carrots, hot water and beef stock cube and stir well. Increase heat and bring the stew to a boil. Then turn down the flame and allow to simmer till meat is cooked.

4. Add French beans and button mushrooms. Cook a further 5 minutes, add sour cream and stir well.

5. Bring a large pan of water to boil and add linguine pasta. Cook till firm. Drain. While pasta is hot, top with extra butter. Mix thoroughly with the parsley.

6. Serve beef stew with butterednoodles.