Onion cream shredded

Name: Onion cream shredded
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Pork escalope; 1 small red, green and yellow peppers; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g fresh ribbon noodles (e.g. tagliatelle, chiller cabinet); 2 heaped Tbsp Flour; 1 Bag of onion soup; 75 ml Milk; 7-10 Tbsp Sugar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Pork escalope
1 small red, green and yellow peppers
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g fresh ribbon noodles (e.g. tagliatelle, chiller cabinet)
2 heaped Tbsp Flour
1 Bag of onion soup
75 ml Milk
7-10 Tbsp Sugar

Directions

1
Wash the meat, dab dry and cut into strips. Clean, wash and cut the peppers into bite-sized pieces
2
Heat 1 tablespoon of oil in a frying pan. Fry the meat for 4-5 minutes, turning it over, season with salt and pepper and remove it. Add the bell peppers to the hot frying fat, fry for 3-4 minutes while turning, season with salt and pepper, remove.
3
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet
4
Add 3 tablespoons of oil to the hot frying fat and sauté the flour in it. Deglaze with 700 ml water, stir in onion soup powder, bring to the boil and simmer covered for about 5 minutes. 1-2 minutes before the end of the cooking time, add meat, paprika and milk, simmer, season to taste with salt, pepper and sugar. Drain the pasta, let it drip off, arrange it on plates with the shredded meat