Spaetzle Bean Pan with Bresso
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
- 450 g reen beans, frozen
- Salt water
- 1 teaspoon savory
- 100 g spaetzle, dried
- 1 tablespoon oil
- 200 g beef minute steak (s)
- salt and pepper
- Paprika powder
- 100 g mushrooms
- 100 g cream cheese (Bresso liht enjoyment herbs, 8% fat)
- 100 ml vegetable stock
- some parsley, fresh
Print Recipe
Pin Recipe Instructions
- Put in a saucepan with water, salt and savory. Boil the beans in it until firm to the bite and drain. Cook the spaetzle in salted water according to the instructions on the package and also drain. Clean and quarter the mushrooms. Chop the beef. Mix the bresso with the vegetable stock in a cup until smooth. Put the oil in a pan and fry the beef briefly but vigorously, remove, season with salt, pepper and paprika and set aside. In the remaining frying fat, heat the beans, spaetzle and mushroom quarters while stirring. Add the bresso broth mixture and the seared meat and let it get hot. Spread on plates and sprinkle with chopped parsley.
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