Creamy mushroom and minced beef pan with spring onions and pasta

Ingredients for 2 servings:

• 200g pasta
• 300 g minced beef
• 1 handful of mushrooms
• 1 handful of chanterelles
• 1 handful of king oyster mushrooms
• 2 spring onions
• ½ onion(s)
• 3 cloves garlic
• Tomato paste
• 1 jar beef stock, approx. 400 ml
• Salt
• pepper
• 150 ml cream
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Bring a pot of water to a boil and bring to a boil. Cook the pasta according to the package instructions, drain, and set aside. Meanwhile, heat a pan with olive oil. Add the ground beef to the pan and break it up with a wooden spoon. Sear the ground beef until browned and crumbly. Peel the onions and dice them. Clean the mushrooms, chanterelles, and king oyster mushrooms and slice or chunk them. Peel the garlic cloves and crush them with a knife. Add the onions and crushed garlic to the pan with the ground beef. Add the mushroom mixture and cook until the mushrooms are soft. Season with salt and pepper. Add the tomato paste to the center of the pan and fry briefly. Pour the beef stock into the pan and simmer until the liquid has reduced slightly. Slice the spring onions. Pour the cream into the pan and stir to create a creamy sauce. Add the drained pasta to the pan and toss well to coat it with the sauce and flavors. Sprinkle the spring onions over the pasta and stir everything together again.