Macaroni with cream ragout

Name: Macaroni with cream ragout
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 500 g Pasta (e.g. maccheroni); 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 500 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 slightly heaped tbsp. flour; 7-10 Tbsp Sweet and rose paprika; 200 g Whipped cream; 1-2 TEASPOONS Meat broth; 1/2 bunch Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

500 g Pasta (e.g. maccheroni)
7-10 Tbsp Salt
1 Onion
1 Garlic clove
500 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 slightly heaped tbsp. flour
7-10 Tbsp Sweet and rose paprika
200 g Whipped cream
1-2 TEASPOONS Meat broth
1/2 bunch Parsley

Directions

1
Place the pasta in plenty of boiling salted water and cook for 16-18 minutes (follow package instructions)
2
Peel and chop onion and garlic. Dab meat dry and chop finely. Fry all around in hot oil in portions. Fry the onion and garlic briefly. Add all the meat. Season with salt and pepper
3
Dust with flour and sweat briefly. Season with approx. 1 tbsp. sweet paprika and some rose paprika. Stir in about 3/8 l water, cream and stock. Bring to the boil and simmer for about 5 minutes. Season to taste. Wash and chop the parsley. Drain the pasta and arrange with the ragout. Sprinkle with parsley and garnish. Serve with a mixed salad
4
Drink: dry red wine