Low Carb Smoky Beef And Chorizo Pasta
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add the stock and bring to a simmer.
Step 5
Very finely slice the cabbage and add to the skillet. Stir well to combine and cook for a minute to start softening.
Step 6
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.
Ingredients
- Beef Steak – 7 ounce
- Cabbage – 1-¾ cup
- Fresh Food Spanish Chorizo by Sainsbury’s – 1-¾ ounce
- Tomato Paste – 1 tablespoon
- Gourmet Collection Smoked Paprika by Mccormick – 1 tsp
- Olive Oil – 1 tablespoon
- Garlic – 1 clove
- Vegetable Broth, Bouillon Or Consomme – ½ cup
- Red Onion – 1 tablespoon