🍽️ Tender Beef Ragout with Creamy Sour Cream Sauce

Name: Tender Beef Ragout with Creamy Sour Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: salt; 4 spring onions; 150 g brown mushrooms; 250 g beef fillet; 100 g ribbon noodles; 1 tbsp rapeseed oil; 150 ml classic vegetable broth; 2 tbsp sour cream (15% fat) with herbs; 1 tsp medium-hot mustard; 0.5 tsp pickled green pepper (jar)

475 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

salt
4 spring onions
150 g brown mushrooms
250 g beef fillet
100 g ribbon noodles
1 tbsp rapeseed oil
150 ml classic vegetable broth
2 tbsp sour cream (15% fat) with herbs
1 tsp medium-hot mustard
0.5 tsp pickled green pepper (jar)

Instructions

1. Fill a large pot with 2 liters of water and add some salt. Place the pot on the stove and bring the water to a boil.
2. Thoroughly wash the spring onions under running water. Remove the dry ends and slice the onions into thin rings.
3. Take a piece of kitchen paper and wipe the mushrooms clean. Cut off the tough stem ends. Then slice the mushrooms into thin pieces.
4. Rinse the beef fillet under cold water. Pat the meat dry with a kitchen towel. Cut the fillet into cubes approximately 1 centimeter in size.
5. Add the pasta to the boiling salted water. Cook the pasta until it is al dente. Follow the time indication on the package.
6. Heat some oil in a coated pan. Brown the meat on all sides in it over medium heat.
7. Add the sliced spring onions and mushrooms to the pan. Stir the vegetable frequently and cook it along for 3 to 4 minutes.
8. Stir in the broth, sour cream, mustard, and green peppers to the meat and vegetable mixture. Let the sauce thicken slightly over high heat until creamy. Finally, season the ragout with salt and pepper to taste.
9. Drain the cooked pasta in a sieve to let the water flow away. Serve the pasta together with the ragout.

Nutrition per serving

kcal: 475
Protein: 46 g · Fett/Fat: 13 g · Carbs: 41 g