Rump steak piccata with macaroni and tomato sauce
easy
40 mins
40 mins
Ingredients
- 2 Onions
- 2–3 Garlic cloves
- 200 g Parmesan cheese
- 2 TABLESPOONS Olive oil
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Sweet peppers
- 1 can(s) (425 ml) Cherry tomatoes in tomato juice
- 150 ml Vegetable broth
- 200 g Macaroni
- 3 TABLESPOONS Flour
- 3 Eggs (size M)
- 4 Rump steaks (approx. 150 g each)
- 40 g clarified butter
- 10 Stem(s) Basil
Directions
- 1
Peel and finely dice the onions. Peel garlic and chop finely. Grate parmesan finely. Heat oil in a pot, fry onions and garlic in it while turning. Add tomato paste, sweat it, season with salt, pepper, sugar and paprika. Add tomatoes and stock, bring to the boil and simmer for about 6 minutes. Season again with salt, pepper, sugar and paprika. Keep warm
- 2
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Drain, quench briefly, drain well la
- 3
In the meantime mix flour, salt and pepper. Whisk the eggs. Mix in cheese. Wash the meat, dab dry, cut the fat edge several times with a sharp knife. Turn the meat first in flour and then in the egg and cheese mixture. If necessary, press the breadcrumb coating with your hands. Heat clarified butter in a very large frying pan, add breaded meat and fry on each side for 3-4 minutes at low to medium heat.
- 4
Wash basil, shake dry, pluck leaves from the stalks. Add the pasta to the sauce and heat up again briefly. Mix in the basil. Arrange noodles and meat on plates
Nutrition Facts
800 kcal
49 g
38 g
64 g
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