Creamy steak ragout

Name: Creamy steak ragout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 2 Onions; 2 Garlic cloves; 200 g small mushrooms; 400 g pasta (e.g. rigatoni); 250 g Hoof steak; 4 Disc/s Breakfast bacon (Bacon); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TEASPOONS Flour; 250 g sour cream; 50 g Parmesan (piece)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Here the hoof steak is cut very finely into cubes. Together with Bacon and Sour Cream it tastes simply delicious

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
2 Onions
2 Garlic cloves
200 g small mushrooms
400 g pasta (e.g. rigatoni)
250 g Hoof steak
4 Disc/s Breakfast bacon (Bacon)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TEASPOONS Flour
250 g sour cream
50 g Parmesan (piece)

Directions

1
Bring plenty of salt water to the boil in a large pot. In the meantime peel and chop the onions and garlic. Wash and halve the mushrooms. Cook the noodles in boiling salted water according to the instructions on the packet.
2
For the ragout, wash the steak and dab dry. Dice steak and bacon very finely. Heat the oil in a large pan. Brown the steak and bacon cubes in it thoroughly. Add onions, garlic and mushrooms and fry for approx. 3 minutes. Season with salt and pepper. Dust everything with flour and sauté briefly. Stir in about 400 ml water and sour cream, bring to the boil and simmer for about 3 minutes. Grate parmesan.
3
Drain the pasta, let it drain and mix with the steak ragout. Season to taste with salt and pepper. Sprinkle with parmesan and stir in.