Beef Slices with Mushroom Sauce and Egg Noodles
Ingredients
Instructions
Beef Slices with Mushroom Sauce and Egg Noodles Lightly beat the beef slices, season with salt and pepper, and fry quickly on both sides until browned, then transfer to a plate.
Add chopped onions and finely chopped mushrooms to the pan. Sauté and add about 250 ml of water. Simmer until soft, then add the meat and simmer until tender, adding water as needed. Once the meat is tender, remove it to a plate and blend the sauce, then return the meat.
However, blending is not necessary, and the sauce can also remain unblended. In a separate pan, sauté the remaining mushrooms, sliced or quartered, until crispy. I add sweet paprika to the sauce at the end before simmering and serve them with the sauce and meat.
Prepare the egg noodles with 2-3 eggs, 250 ml of water, salt, pepper, and either chopped parsley or a green part of a spring onion, mix everything together and add semolina until you have a smooth dough. Cook in boiling water, then drain in a colander.
