Hunter-style noodles

Name: Hunter-style noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Pork escalope; 1 Onion; 1 Garlic clove; 100 g small mushrooms; 1 small head broccoli; 2 Carrots (about 80 g each); 1/2 bunch flat leaf parsley; 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 5 TABLESPOONS dry white wine; 400 ml Vegetable broth; 100 g Whipped cream; 300 g Macaroni Noodles

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Pork escalope
1 Onion
1 Garlic clove
100 g small mushrooms
1 small head broccoli
2 Carrots (about 80 g each)
1/2 bunch flat leaf parsley
7-10 Tbsp Salt
4 TABLESPOONS Oil
7-10 Tbsp Pepper
5 TABLESPOONS dry white wine
400 ml Vegetable broth
100 g Whipped cream
300 g Macaroni Noodles

Directions

1
Wash the meat, dab dry and cut into short strips. Peel onion and garlic and chop finely. Clean, clean and quarter the mushrooms. Clean, wash and cut broccoli into small florets. Peel, wash and finely dice the carrots
2
Cook broccoli in boiling salted water for about 5 minutes, drain and rinse with cold water. Heat 4 tablespoons of oil in portions in a large coated pan. Brown the meat in 2 portions over high heat, season with salt and pepper and remove. Fry the mushrooms in the frying pan for 2-3 minutes. Add diced carrots, onion and garlic and fry briefly. Add meat and deglaze with white wine. Add stock and cream. Simmer for about 10 minutes at medium heat, stirring occasionally. Prepare pasta in boiling salted water according to package instructions, drain and allow to drain. Wash parsley, shake dry and chop finely, except for a few leaves for garnishing
3
Add the noodles, broccoli and parsley to the meat in the pan and stir in. Season to taste with salt and pepper. Garnish with parsley