'Madagascar' cattle medallions

For 1 person
  • 1 peeled onion (30 g)
  • 200 g cleaned broccoli
  • 100 g Beef fillet
  • Salt, pepper
  • 40 g Tagliatelle
  • 1 TL (5 g) Oil
  • 1/2 TL pickled green peppercorns (glass)
  • vegetable binding agent
  • 1 EL (10 g) sour cream (10% fat)
25 minutes
light
1.
Dice the onion. Wash the broccoli and cut into florets. If necessary, wash the meat, pat dry and cut into thin medallions
2.
Bring 100 ml of salted water to the boil. Cover the broccoli and cook for 6-8 minutes. Cook the pasta in boiling salted water for about 9 minutes.
3.
Heat the oil in a coated pan. Fry medallions in it for 1-2 minutes per side. Season, remove and keep warm
4.
Drain the broccoli while collecting the cooking water. Sauté the onion cubes in the hot frying fat. Add the cooking water and peppercorns, bring to the boil and thicken. Stir in the cream, season with salt and pepper. Drain the pasta. Serve everything
1 person approx:
  • 360 kcal
  • 1510 kJ
  • 30 g protein
  • 11 g fat
  • 33 g carbohydrates

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