Ragout of beef, tomato and paprika with ribbon spaghetti

Ingredients for Ragout of beef, tomato and paprika with ribbon spaghetti

Instructions for Ragout of beef, tomato and paprika with ribbon spaghetti

To prepare the Ragout of beef, tomato and paprika with ribbon spaghetti recipe, please follow these instructions:

Preparation of the meat: Cut the meat in a large tern approx. 4x4 cm. Bring it 2-3 times in warm, nut brown butter and oil in a thickened pot. The meat is taken up and the fat is discarded.

Arrow and chop onions. Put them in 1 tablespoon of butter and 1 tablespoon. Oil in the pot. Put the meat back into the pan and sprinkle flour and pepper over. Season with salt and pepper.

The vegetables are boiled in the pot: Rinse the tomatoes and cut them into the tern. Put the tomatoes in the pan. Add water and simmer the dish under low until the meat is tender, about 1½ hours. Stir regularly in the pan.

Rinse the pizzas and cut them well. Cook them in the dish for the last 5 minutes. Then add the whip cream and season the dish with salt, pepper and peppers.

Boil the Pasta Pasta: Cook the ribbon spaghetti as stated on the package you purchased them and serve it to the dish. The ragout can be served directly from the pot or in a nice bowl.

Small envelopes are suitable as accessories