Something fancy, but ready in no time! A lovely lunch recipe which you can prepare in the weekend and enjoy over the days of the week if you are a meal-prepper like I am 😀
Servings: 5
Calories: 650kcal
Ingredients
- 800 g beef minced meat
- 100 g fresh portobello mushrooms chopped
- 2 red onions diced
- 1 garlic clove minced
- 1 tbsp sweet pepper paste
- 150 ml dry white wine
- 1 cube of beef stock
- 1/2 l boiling water
- 200 g light sour cream 12% fat
- 2 tbsp corn starch
- salt and pepper to taste
- 250 g parppadelle pasta I used Barilla’s
Instructions
- Mix the minced meat with salt and pepper.
- In a deep frying pan on medium heat add the minced meat and stir continuously until the meat changed its color completely. Take out the meat in a bowl.
- In the same pan add the minced garlic clove and the diced onions. Stir for one minute then add back the meat, the chopped mushrooms and mix together and leave to simmer for 10 minutes.
- Add the white wine and the pepper paste and leave to simmer for 3 minutes.
- Add the boiling water and crumble the beef stock over the meat. Leave to simmer for 20 minutes.
- Mix the corn starch and the sour cream with a part of the sauce in a small bowl and then pour it over the meat in the pan, leave to simmer for another 2 minutes.
- Boil the pasta according to the package instructions.
- Serve with freshly boiled pappardelle pasta or any kind of pasta you like or have in the pantry.
