🍽️ Onion Roast with Pumpkin Noodles

Name: Onion Roast with Pumpkin Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 3 onions; 1 tbsp flour; 5 tbsp butter; 250 g Hokkaido pumpkin; 2 garlic cloves; 2 sprigs rosemary; 4 sprigs thyme; 400 g ribbon noodles; 4 beef fillet steaks (loin) approx. 180 g each; ghee (for frying); salt; pepper (from the mill); 150 ml red wine; 250 ml veal stock

911 kcal · 30 min · 4 servings

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Ingredients

3 onions
1 tbsp flour
5 tbsp butter
250 g Hokkaido pumpkin
2 garlic cloves
2 sprigs rosemary
4 sprigs thyme
400 g ribbon noodles
4 beef fillet steaks (loin) approx. 180 g each
ghee (for frying)
salt
pepper (from the mill)
150 ml red wine
250 ml veal stock

Instructions

1. Peel the onions and slice them into thin rings.
2. Coat the onion rings in flour.
3. Melt 2 tablespoons of butter in a pan and fry the onions until golden brown.
4. Remove the onions from the pan and let them drain on kitchen paper.
5. Peel the pumpkin and remove the inner core.
6. Use a vegetable peeler to cut the pumpkin into long, thin strips.
7. Peel the garlic and dice it finely.
8. Remove the needles from the rosemary and the leaves from the thyme, then chop them finely.
9. Melt 1 tablespoon of butter in a large pot.
10. Add the diced garlic and sauté it briefly.
11. Add the pumpkin strips to the pot.
12. Simmer the pumpkin until soft over low heat.
13. Remove the pot from the heat.
14. Bring plenty of water with salt to a boil.
15. Cook the pasta in the water according to the package instructions.
16. Season the steaks with salt and pepper.
17. Fry the steaks for about 1 minute on each side in hot clarified butter.
18. Remove the steaks from the pan.
19. Pour off any excess fat from the pan if necessary.
20. Deglaze the pan with red wine.
21. Reduce the sauce vigorously.
22. Add the meat stock.
23. Let the sauce boil down by about half again.
24. Remove the pan from the heat.
25. Stir the remaining butter into the sauce.
26. Season the sauce with salt and pepper.
27. Place the steaks back into the sauce.
28. Let the meat finish cooking in the sauce over low heat for 5 to 10 minutes without boiling it again.
29. Drain the pasta and reserve some cooking water.
30. Add the pasta and chopped herbs to the pumpkin.
31. Stir 1 tablespoon of butter and some cooking water into the pasta mixture.
32. Season the pasta with salt and pepper.
33. Serve the roast with the sauce and the fried onions.

Nutrition per serving

kcal: 911
Protein: 62 g · Fett/Fat: 35 g · Carbs: 80 g