About
This simple but flavorful pasta is loaded with smoky Spanish chorizo, tender strips of beef and ribbons of white cabbage.
This makes a great dinner option served with a side salad.
Ingredients
- 7 ounce beef steak
- 1 ¾ cup cabbage
- 1 ¾ ounce fresh food spanish chorizo by sainsbury's
- 1 tablespoon tomato paste
- 1 teaspoon gourmet collection smoked paprika by mccormick
- 1 tablespoon olive oil
- 1 clove garlic
- ½ cup vegetable broth, bouillon or consomme
- 1 tablespoon red onion
Instructions
- Slice the beef into strips. Heat the olive oil in a skillet over a medium/high heat and add the beef strips. Cook until well browned all over. Remove from the pan with a slotted spoon and set to one side.
- Roughly chop the chorizo and finely dice the onion. Add to the skillet and cook for a few minutes until the chorizo starts to brown and release its oils.
- Crush the garlic and add to the skillet along with the tomato paste and paprika. Stir well to combine and cook for a minute or so more until the chorizo is golden.
- Add the stock and bring to a simmer.
- Very finely slice the cabbage and add to the skillet. Stir well to combine and cook for a minute to start softening.
- Return the beef to the skillet and continue to cook until hot through, all the liquid has reduced, and the cabbage is tender. Serve hot.
Nutrition Facts
- Servings: 2
- Calories: 432.7kcal/1810.3kJ (per serving)
- Fat: 28.1g (per serving)
- Carbs: 11.1g (per serving)
- Protein: 34.3g (per serving)
