Frying steak is cooked in a tomato and herb sauce, then tossed with cooked pasta and a top layer of Mozzarella and green pepper.
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1 tablespoon oil
1 onion, sliced
450g (1 lb) rump or frying steak, thinly sliced
1 clove garlic, crushed
2 teaspoons dried oregano
1 green pepper, sliced, divided
1 (400g) tin tomatoes
1 tablespoon tomato puree
1 teaspoon light brown sugar
3 tablespoons gravy granules
175g (6 oz) penne pasta, cooked and drained
200g (7 oz) Mozzarella cheese, thinly sliced
Freshly ground black pepper
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Method Prep:15min › Cook:40min › Ready in:55min
Heat the oil in a saucepan over medium heat. Fry the onion until soft, about 5 minutes. Add the steak and cook until browned, about 3 minutes. Stir in the garlic and oregano.
Add some green pepper slices, tomatoes, tomato puree, brown sugar and water; bring to the boil. Sprinkle in the gravy granules and stir until the sauce thickens. Reduce the heat, cover, and simmer until the meat is tender, about 25 minutes.
Add the cooked pasta and heat through. Pour into a heatproof dish and top with slices of Mozzarella cheese and green pepper.
Cook under the grill until the cheese melts and begins to brown, 4 to 6 minutes.