- 1.
Peel and finely chop the onion. Roughly chop the mushrooms. Peel and grate or crush the garlic. Pick any thick stalks out of the watercress.
- 2.
Warm 2 tsp olive oil in a deep frying pan or wok. Add the beef and stir fry over high heat for 4-5 mins till the beef is browned. Lift out the pan onto a plate.
- 3.
Add the onion to the pan with a splash of water. Season with salt and pepper. Fry and stir on low heat for 5-8 mins till the onion’s soft but not browned.
- 4.
Stir in the garlic. Cook and stir for 1 min. Add the mushrooms. Fry for 5 mins till the mushrooms are juicy and golden brown.
- 5.
While the mushrooms cook, fill a pan with boiling water. Add a pinch of salt. Bring to the boil. Add the spaghetti. Simmer for 8 mins till the pasta is tender.
- 6.
Stir the Dijon mustard into the mushrooms. Add the beef back to the pan. Stir in the cream. Gently fry over a low heat for 2 mins till everything is warmed through. Taste and adjust the seasoning.
- 7.
Drain the spaghetti. Add to the beef. Toss together and divide between two warm plates. Top with watercress to serve.