Cream cut into strips with ribbon noodles

Name: Cream cut into strips with ribbon noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 2 medium-sized carrots; 250 g Mushrooms; 400 g Pork escalope; 250 g ribbon noodles, salt; 1 TABLESPOON oil, pepper; 100 g unsweetened condensed milk (3 % fat); 1-2 TEASPOONS Vegetable broth; 150 g frozen peas; 3 TABLESPOONS sauce thickener; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
2 medium-sized carrots
250 g Mushrooms
400 g Pork escalope
250 g ribbon noodles, salt
1 TABLESPOON oil, pepper
100 g unsweetened condensed milk (3 % fat)
1-2 TEASPOONS Vegetable broth
150 g frozen peas
3 TABLESPOONS sauce thickener
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Parsley

Directions

1
Peel and finely chop the onion. Peel carrots, clean mushrooms. Wash both and cut into slices. Wash the meat, dab dry and cut into strips
2
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente
3
Heat the oil in a large coated pan. Brown the meat in it all around. Season and remove. Fry the onion and mushrooms in the frying fat for about 5 minutes. Stir in 3/8 l water, condensed milk and stock. Add carrots and frozen peas. Bring everything to the boil and simmer for about 5 minutes. Add meat again
4
Lightly thicken the shredded meat with sauce thickener and simmer for about 1 minute. Season to taste with salt, pepper and lemon juice. Drain the pasta. Arrange and garnish everything