Gourmet pasta dish with beefsteak, mushrooms and green asparagus

Ingredients for 4 servings:

• 300 g beef, e.g. rump steak
• 300 g mushrooms
• 400 g asparagus, green
• 400g tortiglioni or penne rigate
• 1 large onion(s)
• 2 garlic cloves
• 3 tbsp sauce (black pepper sauce) from the Asian market
• 2 tbsp soy sauce
• 100 ml Cremefine 15%, cream or similar
• some butter
• e.g. garden herbs, fresh or frozen
• oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the beef into strips approximately 1 cm thick and 4 cm long and marinate with the pepper sauce and soy sauce. Press half of the garlic and add it. Clean and quarter the mushrooms. Trim the ends of the asparagus and slice each asparagus stalk diagonally into 3-4 pieces. Cut the onions into eighths and thinly slice the remaining garlic. Fry the mushrooms in oil and butter for 4 minutes over medium heat in a large, high-sided pan. Then add the asparagus. Continue frying for about 5 minutes or sauté with the lid on. Set aside, including the cooking juices. Everything should still have a bit of bite and not be too soft. Meanwhile, cook the noodles in salted water according to the instructions. In the same pan with a little oil, fry the beef for about 1-2 minutes. Add the onions and garlic and fry for another 1-2 minutes over medium heat. Add the mushrooms and asparagus, including their juices. Stir in the Cremefine and simmer for about 1-2 minutes. Then fold in the pasta and sprinkle with garden herbs. Ideally, serve in a pan. Guests help themselves; there’s probably nothing left over.