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Konjac fettuccine with shredded beef

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Ingredients for 1 servings:

  • 200 g konjac noodles (fettuccine)
  • 1 leek(s)
  • 1 onion(s), red
  • 2 tbsp vegetable oil
  • 375 g beef strips, fillet or rump
  • 125 ml reduced-fat cream
  • salt and pepper
  • 2 tbsp pepper, red

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the leek, halve it lengthwise, and cut into pieces. Peel the onion and slice it into thin strips. Heat 1 tablespoon of oil in a non-stick pan and gently sauté the leek and onion over low heat for 3-4 minutes. Season with pepper and salt. Remove from the pan and set aside. Brown the meat with the second tablespoon of oil, season, and remove from the pan. Stir the cream into the pan juices, add the pasta, and simmer gently. Season to taste. Heat the meat and vegetables together and serve with the pasta. The red pepper adds the desired heat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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