Beef eye and vegetables spaghetti in stockpot sauce

Beef eye and vegetables spaghetti in stock pot sauce.JPG      


200 g beef eye fillet, cut into bite size
2 cloves garlic, minced
1 small green capsicum, cut into bite size
4 small stalks of Tuscan Kale, cut into bite size
A handful of tomatoes medley: orange colour, cut into halves
Left over stockpot from last night (Campbell’s )
150 – 200 g spaghetti, cooked according to instruction, drain and set aside


Cook the spaghetti as per instruction on packet. Then heat oil in frying pan, add garlic fry till fragrant. Next add beef, fry for 5-8 minutes until brown all over, add in kale and fry further 7 minutes until withered.

Then add tomatoes, capsicum and season with salt and pepper. Pour the left over stockpot and simmer about 7 minutes. Add the cooked spaghetti and stir to mix well with the vegetables and stockpot.

Serve with Parmesan cheese or on it on with a glass of sweet white wine.


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