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🍽️ Linguine with Asparagus and Beef Skillet

739 kcal · 30 min · 4 servings

Ingredients

• 6 ripe tomatoes (large)
• 100 g mushrooms
• 1 green bell pepper
• 500 g green asparagus
• 1 stalk celery
• 1 large onion
• 1 piece fresh ginger (approx. 2 cm)
• 2 garlic cloves
• 4 tbsp olive oil
• 120 ml dry white wine
• salt
• pepper (from the mill)
• sugar
• 500 g beef fillet
• 400 g linguine
• 50 g grated parmesan

Instructions

1. 1. Wash the tomatoes under running water.
2. 2. Pour boiling water over the tomatoes briefly.
3. 3. Remove the skin from the tomatoes.
4. 4. Cut the tomatoes into pieces.
5. 5. Clean the mushrooms.
6. 6. Cut the mushrooms into quarters.
7. 7. Wash the bell pepper.
8. 8. Remove the core from the bell pepper.
9. 9. Dice the bell pepper into bite-sized pieces.
10. 10. Wash the asparagus.
11. 11. Peel the lower third of the asparagus.
12. 12. Cut off the woody ends of the asparagus.
13. 13. Cut the asparagus into pieces approx. 6 cm long.
14. 14. Wash the celery.
15. 15. Clean the celery.
16. 16. Slice the celery.
17. 17. Peel the onion.
18. 18. Peel the ginger.
19. 19. Peel the garlic.
20. 20. Cut the onion into fine cubes.
21. 21. Cut the ginger into thin slices.
22. 22. Cut the garlic into thin slices.
23. 23. Heat 2 tbsp of oil in a pan.
24. 24. Sauté the onion, ginger, and garlic in the hot oil.
25. 25. Add the celery to the pan.
26. 26. Add the bell pepper to the pan.
27. 27. Add the asparagus to the pan.
28. 28. Add the mushrooms to the pan.
29. 29. Sauté the vegetables briefly.
30. 30. Add the tomatoes to the pan.
31. 31. Pour the wine into the pan.
32. 32. Let the mixture simmer gently for approx. 10 minutes.
33. 33. Season the mixture with salt.
34. 34. Season the mixture with pepper.
35. 35. Add a pinch of sugar.
36. 36. Add 2-3 tbsp of pasta cooking water, if necessary.
37. 37. Wash the meat under running water.
38. 38. Pat the meat dry with kitchen paper.
39. 39. Cut the meat into approx. 1 cm thick slices.
40. 40. Heat the remaining oil in another pan.
41. 41. Fry the meat slices in the pan.
42. 42. Fry the meat slices for 1-2 minutes on one side.
43. 43. Fry the meat slices for 1-2 minutes on the other side.
44. 44. Season the meat with salt.
45. 45. Season the meat with pepper.
46. 46. Add the meat along with its juices to the vegetables.
47. 47. Mix everything well.
48. 48. Do not let the mixture cook further.
49. 49. Cook the pasta in plenty of boiling salted water.
50. 50. Cook the pasta until al dente.
51. 51. Drain the pasta.
52. 52. Let the pasta drip well.
53. 53. Distribute the pasta onto plates.
54. 54. Distribute the beef-vegetable pan over the pasta.
55. 55. Sprinkle the dish with Parmesan.
56. 56. Serve the dish.

Nutrition per serving

• kcal: 739
• Protein: 49 g · Fett/Fat: 21 g · Carbs: 83 g