RINDSCHNITZEL  mit  NUDELSOUFFLÉ 

Beef Escalope with Pasta Souffle

4 beef escalope
4 onions
3 cloves of garlic
2 tbsp. ketchup
1 tbsp. sugar
500 ml red wine
150 g cornetti rigatoni
1 leek
1 branch of thyme and rosemary
(alternatively dried)
4 eggs
250 ml cream
salt, pepper, flour, oil

 

 

Preheat oven to 200 ° C.
Peel onions and garlic and chop finely. Dust escalopes with flour on both sides and fry them over high heat on both sides. Remove from pan and season with salt and pepper. Fry in the same pan onions and garlic until light brown, add ketchup and sugar, sauté briefly and deglaze with red wine. Bring to a boil, season with salt and place escalope into the pan. Cover and simmer in oven until tender.
For the pasta soufflé boil cornetti rigatoni until al dente, and then let them drain. Heat oil and fry chopped leek until golden brown. Add thyme and rosemary. Add boiled cornetti rigatoni and season with salt and pepper.
Mix cream with eggs. Place pasta-mixture in small gratin dishes and cover with cream-mixture . Gratinate in oven at 180 ° C for 15 minutes.

 

     
     
 

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