Creamy Beef & Zucchini

Add the fettucine to the saucepan of boiling water and cook for about 10 minutes, or until “al dente”, stirring regularly to ensure the pasta does not stick. Drain and return to the saucepan. Add 1 tablespoon of olive oil and the parsley (reserve a teaspoon of parsley or the garnish) to the saucepan and toss to coat the pasta. Set aside. Note: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!

In a medium bowl, add the plain flour and season with salt and pepper. Add the beef strips and toss to coat. Tossing your beef in flour before you sear it is a good idea for two reasons 1. The flour creates a flavourful crust for the beef and insulates the strips from the high heat of the pan 2. Once a liquid is added to the pan, the flour on the beef will thicken the sauce, make it creamy and add richness, depth and flavour.

Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat and cook the beef in batches for 1-2 minutes, or until just browned. Remove the beef from the pan and set aside.

Return the pan to a medium heat and add the remaining olive oil. Add the brown onion and cook, stirring, for 4-5 minutes, or until soft. Add the zucchini and garlic and cook for a further 4 minutes, or until soft. Add the beef stock mixture, bring to the boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the sauce has slightly thickened. Return the beef to the pan for 1 minute to heat through. Remove the pan from the heat and stir through the Greek yoghurt just before serving (add as much as needed to reach your desired consistency).