Escalope ragout

Name: Escalope ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Spring onions; 200 g cherry tomatoes; 1 Courgette; 150 g Mushrooms; 150 g Oyster mushrooms; 500 g Pork escalope; 2 TABLESPOONS Sunflower oil; 100 ml dry white wine; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Spring onions
200 g cherry tomatoes
1 Courgette
150 g Mushrooms
150 g Oyster mushrooms
500 g Pork escalope
2 TABLESPOONS Sunflower oil
100 ml dry white wine
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the spring onions into pieces of about 1 cm. Wash and halve the tomatoes. Wash and clean the zucchini, cut in half lengthwise and cut into slices. Clean and clean the mushrooms and cut them in half or smaller, depending on their size.
2
Wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry meat for about 10 minutes, turning. After 5 minutes add prepared vegetables and mushrooms. Deglaze with wine, bring to the boil and pour on cream.
3
Season to taste with salt and pepper. Meanwhile prepare the pasta in boiling salted water according to the instructions on the packet. Arrange noodles and ragout on a plate. Garnish with parsley.