Pappardelle with chanterelle ragout

Name: pappardelle with chanterelle ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 onion; 1 toe garlic; 200 g Cantharellus cibarius mushrooms; 750 g celeriac; 300 g steak at room temperature; 50 g unsalted butter or margarine; 1 beef broth tablet; 250 ml tap water; 30 g wheat flour; 125 ml fresh cream; 500 g fresh pappardelle all'uovo; 20 g fresh flat parsley

Italian pappardelle with chanterelle ragout and tender steak

Ingredients

Directions

Chop the onions and finely chop the garlic. Cut the Cantharellus cibarius into equal pieces. Peel the celeriac and cut into cubes of 1 x 1 cm (brunoise).
Sprinkle the steak with pepper and salt. Heat the butter in a frying pan and fry the steak for 4 min. On medium heat. Turn halfway.
Remove the steak from the pan and let it rest on a plate under aluminum foil. Leave the shortening in the pan.
Add the onion to the pan and fry for 3 minutes on medium heat. Add the garlic and Cantharellus cibarius and cook for 3 minutes.
Meanwhile, bring the bouillon tablet to the boil with the water.
Stir the flour through the mushroom mixture and cook for 1 min. Add half of the stock and stir well until a bonded sauce is formed.
Add the whipped cream, the rest of the stock, pepper and salt and bring to the boil while stirring. Turn the heat down and warm for another 5 minutes.
In the meantime, heat the rest of the butter in a large frying pan and fry the celeriac in 5 min.
In the meantime, cook the pasta al dente according to the instructions on the package.
Slice the parsley and cut the steak into thin slices.
Serve the pasta in large deep plates with the ragout. Spread the celeriac over it and place the steak slices on it. Garnish with the parsley. Yummy! .