John Myers
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Ingredients
- 500 g Neck steak
- 1 glass Forest mushrooms
- 100 g Bacon
- 1 Red pointed peppers
- 1 Red chilli
- 1 Onion
- 1 Clove of garlic
- 50 ml Broth
- 1 cube Herb butter
- 500 g Pasta
Instructions
- Boil pasta.
- Wash the neck steak and cut into cubes. Remove excess fat and bone.
- Cut the pointed peppers into large cubes. Finely chop the onion, garlic and chilli and sweat in hot oil in a pan with the bacon.
- At the same time, fry the neck steak cubes in a pan. Season with pepper and salt. I fried in stages. Add the fried steak cubes to the onions in the pan. Paprika cubes can also be added. Should only be heated. Deglaze the onion steak pan with the broth.
- Pour the pasta into a sieve (throw away the water) and put the drained mushrooms in the saucepan (which is still hot). Add the herb butter and heat the mushrooms. Stir gently.
- Now add the finished onion and pepper steak pan to the saucepan with the mushrooms and stir in. Now put the pasta in the pot, stir and let it steep a little.
- When serving, I put ketchup on the table for seasoning. Whoever likes it .. Fresh mushrooms are of course welcome, but the jar of mixed mushrooms made it too.
Nutrition
Serving: 100gCalories: 205kcalCarbohydrates: 21.8gProtein: 5.7gFat: 10.5g
