Beef Stroganoff with Pasta

Ingredients

• 600 g veal (cutlets)
• 2 onions
• 250 g Mushrooms
• 1 small glass beetroot
• 2 medium pickles
• 3 Tbsp plant oil
• 20 g butter
• 1 tbsp flour
• 250 ml meat broth (from the jar)
• 150 g whipping cream
• 1 tbsp mustard
• 0.5 lemon (juice)
• Salt
• pepper (ground)
• 400 g penne pasta
• 3 tbsp butter
• 2 sprigs dill

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water according to package instructions until al dente.

2. 2.

   Peel and finely chop the onion. Clean the mushrooms, cutting them into smaller pieces if desired. Slice the pickles lengthwise into sticks, do the same with the beetroot. Cut the meat first into 1 cm thick slices, then into 1 cm wide strips. Heat oil and sear the meat portions over high heat for 2 minutes; remove from pan and keep warm. Drain the fat, add butter to the pan, sauté onions and mushrooms, dust with flour, pour in broth and cream, bring to a boil and reduce to a creamy consistency while stirring. Mix in the meat, mustard and pickles, season with lemon juice, salt and pepper.

3. 3.

   Drain the pasta, toss it in 3 tbsp melted butter, plate it, add the beef Stroganoff on top, garnish with beetroot and dill, and serve.