250g pappardelle or fettucine,Cooking oil spray,450g lean frying steak, thinly sliced,1 onion, thinly sliced,2 garlic cloves, crushed,2tsp chopped fresh thyme, plus extra to garnish,2tsp sweet paprika,150g mushrooms, thinly sliced,2tsp worcestershire sauce
Cook the pasta according to the pack instructions and drain well.,Meanwhile, heat a large non-stick frying pan over a medium–high heat and spray with oil. Cook the meat, in batches, for 3–4 min, stirring from time to time, until browned. Remove from the pan, cover and keep warm.,Spray the pan with more oil. Add the onion, garlic and thyme and cook for 1–2 min, then add the paprika and mushrooms and cook for a further 3–4 min. Return the meat and juices to the pan with 3-4tbsp water and the worcestershire sauce. Cover and simmer for 5–6 min. Remove the pan from the heat and stir in the cream.