Chinese Cabbage Minced Beef Noodle Pan for 2 People
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g Chinese cabbae, cut into strips (net after cleanin)
- 400 g minced beef
- 400 g ribbon noodles, thin
- 2 large onions, finely diced
- 3 cloves garlic, finely diced or pressed
- 1 tablespoon tomato paste
- 1 teaspoon, leveled mustard, (honey mustard)
- salt
- pepper
- Paprika powder, noble sweet
- Fat, for the pan
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water or stock according to the instructions, pour it off, add a pinch of butter, stir briefly, put the lid on and set aside.
- Heat the fat in a large pan with a high rim on a medium heat and fry the minced meat all over.
- Add onions and garlic, sauté briefly. Season with salt, pepper and paprika, then remove from the pan and set aside.
- Possibly add a little more fat to the pan and steam the Chinese cabbage at the same heat while turning several times.
- Add tomato paste and mustard, stir in well, then add the minced meat and mix everything together.
- Carefully fold in the pasta, season to taste again and leave to steep for about 5 minutes with the lid closed.
- Can be reheated wonderfully, but is also very suitable for freezing.
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