Tagliatelle with Steak Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g beef, cut into small pieces
- 2 medium onion (s), thinly sliced
- 5 medium mushrooms, cut into small pieces
- 2 cloves garlic, finely chopped
- 300 ml beef broth
- 100 ml red wine
- 1 tablespoon flour
- salt and pepper
- chili
- 1 tablespoon tomato paste
- 100 ml cream
- 300 g taliatelle
- oil
Print Recipe
Pin Recipe Instructions
- Flour the chopped beef with flour. Fry briefly in a little oil and place on a plate.
- Put the onions and tomato paste in the same pan and fry for a few minutes. Add the mushrooms and garlic and deglaze with the red wine. Let the red wine boil down a little. Add the beef broth and cook on a low fire for 10 minutes.
- In the meantime, cook the tagliatelle in plenty of salted water according to the instructions on the packet until al dente.
- Add the meat to the sauce and season with salt, pepper and chilli to taste. Just before serving, add the cream and mix with the tagliatelle. If necessary, add a little more water from the pasta.
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