Bo's Pastaret: Fettuccine with Beef and Mushrooms in Tomato Cream Sauce
Really good! Self-composed with inspiration from typical cafe pasta dishes.
Really good! Self-composed with inspiration from typical cafe pasta dishes.
- Carbohydrate 99.075 g
- Cholesterol 0 mg
- Fat 2.6 g
- Fiber 13.75 g
- Protein 9.325 g
- Saturated Fat 0.3625 g
- Serving Size 1 1 Serving (188g)
- Sodium 3.75 mg
- Sugar 85.325 g
- Trans Fat 0.40375 g
- Calories 446 calories
Step-by-step
- Skær parmesanosten i tynde flager på et mandolinjern
- Snit løg og hvidløg fint.
- Skær bøfferne i tynde kød strimler.
- Skær peberfrugt i tern.
- Skyl persillen og hak den groft.
- Skyl salvien
- Sautér løg og hvidløg i en stor gryde.
- Tilsæt kødet og brun det ved høj varme.
- Tilsæt svampe og peberfrugt og sautér.
- Tilsæt salvie, chilipulver, cayennepeber, salt og peber.
- Tilsæt hakkede tomater og tomatkoncentrat.
- Ryst fløde og mel sammen i en meljævner og tilsæt til retten.
- Lad retten simre 15 minutter på lav varme.
- Kog pastaen så den er færdig samtidig med retten og bland den i.
Crowding the pan when searing beef strips guarantees grey meat swimming in released moisture rather than the deeply browned crust required for rich sauce development. Working in two distinct batches across a wide skillet allows adequate surface contact, ensuring the internal temperature of the thin strips rises past the Maillard reaction threshold without dropping the pan below 375 degrees Fahrenheit. Fresh fettuccine cooks in roughly two to three minutes once dropped into rapidly boiling salted water, demanding precise timing so the strands hit the simmering sauce immediately without sticking together.
Managing the Dairy and Tomato Emulsion
Pouring cold cream directly into an acidic tomato base frequently causes protein coagulation and curdling, which ruins the texture of the sauce. Shaking the whipping cream and flour together in a tightly sealed jar creates a smooth slurry that disperses starches evenly when introduced to the simmering pan, thickening the liquid within fifteen minutes of gentle heat. Fresh herbs like parsley lose their volatile oils when exposed to sustained cooking temperatures, so folding them in at the very end preserves their vibrant green color and sharp aromatic profile.
