Beefsteak rolls with pesto in tomato sauce and ribbon noodles (make 1 out of 4)

Name: Beefsteak rolls with pesto in tomato sauce and ribbon noodles (make 1 out of 4)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 4 Beef roulades from the loin (beefsteak); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TSP Pesto (glass); 1 TABLESPOON Olive oil; 1 TABLESPOON Flour; 500 g tomato pulp in pieces; 1 TABLESPOON Sugar; 300 g ribbon noodles; 7-10 Tbsp Basil; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
4 Beef roulades from the loin (beefsteak)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TSP Pesto (glass)
1 TABLESPOON Olive oil
1 TABLESPOON Flour
500 g tomato pulp in pieces
1 TABLESPOON Sugar
300 g ribbon noodles
7-10 Tbsp Basil
7-10 Tbsp wooden skewers

Directions

1
Peel the onion and cut into strips. Wash the meat, dab dry and cut in half crosswise. Season with salt and pepper and spread 1 teaspoon of pesto on each. Roll up and fix with wooden skewers.
2
Heat the oil in a frying pan and fry the rolls for 5-8 minutes while turning them. Remove, keep warm and fry the onion in the frying fat until transparent. Dust with flour, add tomatoes, bring to the boil and season to taste with salt, pepper and sugar.
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Arrange noodles, sauce and rolls on plates. Garnish with basil.