Tagliatelle with beef steak

Ingredients for 3 servings:

• 300 g beef, cut into small pieces
• 2 medium-sized onions, thinly sliced
• 5 medium-sized mushrooms, finely chopped
• 2 cloves garlic, finely chopped
• 300 ml beef broth
• 100 ml red wine
• 1 tbsp flour
• salt and pepper
• chili
• 1 tbsp tomato paste
• 100 ml cream
• 300g tagliatelle
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Coat the finely chopped beef in flour. Brown briefly in a little oil and transfer to a plate. Add the onions and tomato paste to the same pan and fry for a few minutes. Add the mushrooms and garlic and deglaze with the red wine. Allow the red wine to reduce slightly. Add the beef stock and simmer over low heat for 10 minutes. Meanwhile, cook the tagliatelle al dente in plenty of salted water according to the package instructions. Add the meat to the sauce and season with salt, pepper, and chili to taste. Just before serving, add the cream and mix with the tagliatelle. If necessary, add a little more of the pasta water.