Approx 400g leftover roast beef, sliced thinly into strips
250g pappardelle pasta
1 large onion, sliced
150ml (½ tub) of crème fraîche
150ml beef stock
1 box mushrooms (white capped or chestnut), sliced
2 tbsp chopped parsley
1 tbsp butter
salt & pepper to taste
a good pinch of paprika
Add a little oil to a large skillet or pan and slowly sweat off the onions until soft and caramelised.
Meanwhile, cook the pasta according to packet instructions, drain, and set aside.
In a separate non-stick frying pan, add the butter and a little olive oil on a medium-high heat. Add the mushrooms, season generously with salt & pepper, and fry until golden brown. Cover and keep warm on the hob.
Add the roast beef slices to the skillet with the cooked onions and cook for a few minutes until warmed through.
Stir in the crème fraîche and beef stock. Bring up to the boil and reduce down to a simmer. If needed, you can thicken with a little cornstarch mixed in with 2 tbsp water.
Add the cooked mushrooms and pasta to the skilled and toss to coat the pasta and mushrooms with the creamy sauce.
Check seasoning, sprinkle over a good pinch of paprika and scattering of chopped parsley - serve immediately.