Steps

1. Cut 200g of beef scraps into bite-sized pieces.
   🕒 02:13
2. Wash the cutting board after cutting the beef.
   🕒 02:36
3. Thinly slice 1 pack of mushrooms.
   🕒 02:43
4. In a separate pot, start boiling an appropriate amount of penne according to package instructions.
   🕒 03:18
5. Trim the tough ends from 1/4 pack of shimeji mushrooms and separate them by hand.
   🕒 03:24
6. Thinly slice 1/4 onion against the grain.
   🕒 05:00
7. Heat a frying pan and add an appropriate amount of olive oil and 20g of butter.
   🕒 05:30
8. Add the beef to the hot pan, sear over high heat until browned in spots, and lightly season with salt to taste.
   🕒 05:49
9. Once browned, remove the beef from the pan.
   🕒 06:20
10. In the same pan, add the onion, mushrooms, and shimeji mushrooms and sauté until browned.
    🕒 06:27
11. Once the mushrooms have softened, return the beef to the pan.
    🕒 08:34
12. Remove from heat, add 30cc of brandy, and flambé.
    🕒 08:40
13. Add 1 tbsp of paprika powder and mix well to coat everything.
    🕒 09:10
14. Add 200cc of heavy cream and let it simmer until thickened.
    🕒 09:26
15. Add the boiled penne and an appropriate amount of pasta cooking water to the pan and toss to coat with the sauce.
    🕒 09:56
16. Season with salt to taste and pepper to taste.
    🕒 10:35
17. Turn off the heat, and for the finishing touch, add an appropriate amount of butter and 30g of parmesan cheese, stirring gently. (This is the key!) Adding Parmesan cheese significantly enhances the flavor.
    🕒 10:43
18. Plate the pasta and sprinkle with a little chopped Italian parsley.
    🕒 11:00