Summary

Ingredients

• 500 g spahetti
• 4 tablespoon olive oil
• 0.75 ¾ cup red pepper (s), finely chopped
• 1 cup onion (s), finely chopped
• 2 clove (s) garlic, finely chopped
• 1 steak (s), beef hip or similar
• 1 teaspoon paprika powder, hot
• 1 cup beef broth
• 0.5 ½ cup heavy cream
• 2 tablespoon peas, frozen
• salt
• pepper
• Parmesan, fresh
• 3 tablespoon parsley, fresh or frozen

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Instructions

1. Heat 2 tablespoons of olive oil in a saucepan, add the finely chopped paprika, and fry for five minutes. Add onion and when translucent add garlic and sauté for another 2 minutes. Then remove the vegetables and set them aside. Pour the remaining oil into the saucepan and heat it up. Salt the beef steaks cut into thin strips, add and fry until golden brown. Add the vegetables again, as well as the hot paprika, the peas and the beef stock, and some parmesan. Let everything cook until the beef broth is reduced to about half. Now add the cream, season to taste, and, if necessary, add salt. When the sauce has thickened, add the parsley and mix with the previously cooked pasta. Serve with plenty of fresh parmesan.

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