Creamy beef and vegetable stroganoff

Method

• 1
  Cook the pasta following packet directions or until al dente. Drain and return to the pan. Cover to keep warm.
• 2
  Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the beef and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Add the tomato to the pan and cook, stirring, for 1-2 minutes or until the tomato softens slightly. Transfer to the plate.
• 3
  Cook the broccolini in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain well.
• 4
  Heat the remaining oil in the frying pan over medium heat. Add the mushroom and onion and cook, stirring, for 5 minutes or until onion is golden. Add the cream, stock and peppercorns and cook, stirring, for 3-4 minutes or until sauce thickens slightly.
• 5
  Pour the sauce over the pasta. Place over medium heat. Cook, stirring, for 1-2 minutes or until heated through. Thinly slice the beef across the grain. Add the beef, tomato, broccolini and parsley to the pasta. Toss to combine. Serve immediately.