Pulled Beef Stroganoff with Abissine Rigate and Sour Cream

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add mushrooms and salt and cook for a further 2-3 minutes, until browned. Add beef spices and cook for about 1 minute, until fragrant.
3. Add red wine/first measure of stock and pulled beef and cook for about 1 minute, until wine is almost evaporated.
4. Add second measure of beef stock, carrot and capsicum. Bring to a simmer and cook for 6-8 minutes, until thickened. Remove from heat and stir through sour cream.. Season to taste with salt and pepper.
5. While beef simmers, cook pasta in pot of boiling water for 9-10 minutes, until just tender. Drain and return to pot with a drizzle of olive oil to prevent sticking.
6. While beef and pasta cook, dice tomatoes 2cm and finely dice shallot. Toss both in a small bowl with vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
7. divide pasta between bowls and top with pulled beef stroganoff. Scatter over tomato salad, garnish with parsley and dollop with remaining sour cream.