Ensalada de pasta gourmet morna con salsa de entrecot e cantarela

Ensalada de pasta

• Cociña os fideos al dente segundo as instrucións. Cortar os pementos, os tomates e as cebolas en cubos. Fritir o touciño en cubos pequenos ata que estea dourado (eu uso en rodajas, cousa podre). Engádese á pasta morna coa graxa debido aos aromas asados.

• Mestura o Miracle Whip coa mostaza e as especias, engade o iogur, reserva.

• Season the entrecote with pepper, I’ll also use Ostmann’s meat tenderizer, you don’t have to salt, and the meat has a good roasting taste. Put fat in the coated pan, look at the pictures, don’t let it get too hot. Now it depends on the thickness: 1 cm: 2min from each side, at 2 cm 4min. Keep the temperature low, the meat must be brown and crispy on the outside and very pink on the inside. If you turn it after the first few minutes, wait until you see the first slightly bloody frying juices on the meat fibers, I hope the picture makes that clear. Out with it, in aluminum foil and to the side. Assemble the gravy with miree and milk on the stove for the sauce. Parsley with it. If you have: chanterelles with it, I haven’t had any — unfortunately I haven’t had the time yet.

• So now quickly: Mix the salad with the Miracel, arrange on the preheated plate, put the meat from the aluminum foil on the plate, serve the meat juice with the sauce … and enjoy.