Mushroom ragout Stroganoff style on ribbon noodles

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cook the beetroot ball in boiling water for about 45 minutes. Cut pork fillet into cubes. Heat 1 tablespoon of oil in a frying pan or high frying pan. Brown the meat all around, then season with salt and pepper.

2. 2

   Add flour and mix well. Deglaze with wine, mix well and bring to the boil. Add stock and cream and stew covered for about 30 minutes. Cut gherkins into slices. Wash parsley, dab dry and cut the leaves into strips.

3. 3

   Prepare the pasta in boiling salted water according to the instructions on the packet. Clean, wash and slice the porcini mushrooms. Heat 1 tablespoon of oil in a pan and fry the porcini briefly on both sides.

4. 4

   5 minutes before the end of cooking, add the gherkins, parsley and porcini mushrooms to the meat. Drain the beetroot, rinse, clean and remove the skin (it's best to put on gloves, it colours strongly!).

5. 5

   Cut the beetroot into small cubes. Season ragout with salt and pepper. If the sauce has become too thick, you can dilute it with some gherkin stock. At the very end stir in the beetroot cubes.

6. 6

   Drain the pasta and serve with the ragout.

Nutrition Facts

KCAL
510 kcal

CARBS
46 g

FATS
13 g

PROTEINS
43 g