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Hailey Rae
Luxury pappardelle with steak, celeriac and mushrooms
Fresh pappardelle with mushrooms, cream, parsley and juicy steak.
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Ingredients
Directions
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Heat a large pan of water for the pasta. Clean the onion and finely chop. Clean the garlic and cut finely.
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Wipe the mushrooms with kitchen paper and halve them. Peel the celeriac and cut into 1 cm cubes.
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Bring 150 ml of water to the boil and leave the bouillon tablet to roast. Slice the parsley.
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Sprinkle the steak with salt and pepper. Heat the butter in a frying pan and fry the steak for 4 min. On medium heat. Turn halfway.
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Remove from the pan, place on a plate and rest under aluminum foil. Leave the shortening in the pan.
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Fry the onion 3 minutes on medium heat in the remaining shortening. Add the garlic and mushrooms and cook for 3 minutes.
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Stir the flour through the mushrooms and cook for 1 min. Add half of the stock and stir to a bonded sauce.
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Add the whipped cream, the rest of the stock and pepper and bring to the boil while stirring. Turn down the heat and simmer for another 5 minutes.
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In the meantime, heat the rest of the butter in the other frying pan and fry the celeriac, pepper and salt for 5 min.
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Meanwhile, add the pasta and possibly salt to the pan of boiling water and cook the pasta in 4 minutes until al dente.
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Spread the pasta over the plates and spoon the mushroom ragout and celeriac on top.
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Cut the steak into slices and spread with the parsley over it.
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Nutrition
775Calories
Sodium32% DV765mg
Fat42% DV27g
Protein76% DV38g
Carbs30% DV89g
Fiber44% DV11g
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