Autumnal pan with beef, chanterelles and gnocchi

Ingredients for 2 servings:

• 2 steak(s) , (beef steaks), from the rump
• 2 onions, sliced
• 300 g chanterelles
• 1 pack of gnocchi
• ½ bunch parsley, flat, chopped
• 1 cup of cream or Cremefine
• 1 garlic clove(s), squeezed or finely diced, optional
• 50 g diced ham or bacon
• 1 shot of strong red wine
• some oil for frying
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

is ready

Cut the beef fillet into thin slices, season generously with salt and pepper, and sear on all sides in a little hot oil. Set aside. In the same pan, sear the ham or bacon cubes with the onions, then add the chanterelle mushrooms (I always use frozen), and let them simmer for about 10-12 minutes. Then add the gnocchi (you can also use homemade ones), which will absorb some of the delicious chanterelle juices. Add the meat. If you’re not a sauce fan, you can enjoy the pan as is. For everyone else, deglaze with a splash of red wine and pour in the cream or similar. Season with salt and pepper and sprinkle with parsley.