Slice the onion. Cut the carrots. Slice the celery. Set aside.

Slice the beef and beat it thin and even be consistent on each serving of beef you slice. Take about 1 cup of the meat and chop it up.

Here they are beaten.

Season each portion of beef.

Season both sides.

Add the beef that is chopped up to a hot deep pan with olive oil in it

Now add the sliced garlic, spices, and vegetables, but not the English peas to the meat in the pan. Sauté for 15 minutes.

Coat the beef with the flour then dredge in the egg wash. Then coat with the breadcrumbs.

Fry till golden brown.

Turn as needed.

Move the beef to paper towels to absorb excessive amounts of oil.

Make a crater in the center of the vegetables. Add the butter.

Let it melt.

To the melted butter add the flour and make a Roux. Cook till lightly brown.

Almost ready for the stock.

Add the beef stock and make a sauce when smooth add the vegetables.

Let it thicken.

Add the pasta and English peas vegetables and sauce.

Give a stir before serving. Mix well the pasta vegetables and frozen peas.

Serve the beef with the pasta. I hope you enjoy!!