Summary

Ingredients

• 100 g beef fillet (s), hun well
• 100 g ribbon noodles (pappardelle)
• 20 g butter
• 1 tablespoon flour
• 150 ml vegetable stock
• 1 pinch (s) allspice
• some pepper
• 50 ml cream
• 3 tablespoon whiskey
• some parmesan, grated, if necessary
• salt
• some oil for frying

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Instructions

1. Cook the pasta in salted water until al dente.
2. In the meantime, cut the beef fillet into strips and fry them in a little oil for a short time, then set aside.
3. Melt the butter in a saucepan, or rather a pan, and dust with the flour. Beat the roux with the whisk and slowly stir in the vegetable stock. Add the spices and cream and finally the whiskey. Add the meat and season to taste, salt if necessary.
4. Drain the pasta, arrange on the plate and pour the sauce with the meat over it. Sprinkle the dish with parmesan if necessary.