Summary

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

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Instructions

1. 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.
2. Heat the fat in a large pan with a high rim on a medium heat and fry the minced meat all over.
3. Add onions and garlic, sauté briefly. Season with salt, pepper and paprika, then remove from the pan and set aside.
4. Possibly add a little more fat to the pan and steam the Chinese cabbage at the same heat while turning several times.
5. Add tomato paste and mustard, stir in well, then add the minced meat and mix everything together.
6. Carefully fold in the pasta, season to taste again and leave to steep for about 5 minutes with the lid closed.
7. Can be reheated wonderfully, but is also very suitable for freezing.