Sliced ​​beef fillet in onion and mushroom cream sauce with tagliatelle

Ingredients for 4 servings:

• 600 g beef fillet(s), shredded
• 2 tbsp wheat flour
• 2 m.-sized onion(s)
• 60 g butter
• 300 g mushrooms, brown
• 125 ml white wine (Riesling)
• 250 ml cream
• Salt and pepper, black from the mill
• 500 g tagliatelle pasta, wide (18 mm)

Instructions

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

Rinse the meat under cold water, pat dry, and dust with flour. Peel and finely dice both onions. Wash and quarter the mushrooms. Bring lightly salted pasta water to a boil and cook the pasta until the meat is done after 20 minutes. Heat 25g of butter in a pan, brown half of the meat and half of an onion within 2 minutes, turning frequently. Remove from the pan and keep warm. Heat another 25g of butter, cook in the same way with the remaining meat and half an onion, and keep warm. Heat 10g of butter in the pan and sauté the second onion with the mushrooms for about 10 minutes. Pour in the white wine and cream, add the meat, season with salt and pepper, and let it simmer over low heat for about 6 minutes. Serve with the drained pasta. A bowl of leaf salad goes very well with this.