1. Lightly toss beef strips and flour together in a bowl until coated.
  2. Melt butter in a large frying pan and sauté beef until brown. Add onion and capsicum and cook until tender.
  3. Add wine and cook rapidly on high heat until evaporated, then add stock.
  4. Reduce heat to very low and season with salt and pepper. When beef is fully cooked, stir in the cream.
  5. Cook egg pasta according to packet directions, drain and return to the pan.
  6. Mix half the beef sauce through the pasta and place into bowls.
  7. Top with remaining sauce and parmesan cheese.

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