DinnerBooks
Elkfärsbiffar with creamy pea

Elkfärsbiffar with creamy pea

Cooking Time45 m
Ingredients19
DifficultyMedium
0
0
Idun Nilsson
It smells good even when the wildlife meets the thyme on the forehead. These steaks go well together with creamy pasta and green peas, which make the right both satiating and rebound. A small tomato salad alongside provides freshness, or you put it directly on top of it.

Ingredients

4 servings
  • Step: 1
    2 msk hacked fresh thyme
  • Step: 2
    1 pc eggs
  • Step: 3
    1 dl between
  • Step: 4
    1/2 dl fire bread
  • Step: 5
    1 msk dijonsenap
  • Step: 6
    1/2 tsk salt
  • Step: 7
    2 krm pepper
  • Step: 8
    500 g elkfär
  • Step: 9
    1 msk oil
  • Step: 10
    4 serving pasta (referred to trottole)
  • Step: 11
    1 1/2 dl between
  • Step: 12
    1 dl milk
  • Step: 13
    250 g frozen green peas
  • Step: 14
    salt
  • Step: 15
    pepper
  • Step: 16
    1/2 pc red
  • Step: 17
    250 g small tomatoes
  • Step: 18
    2 tsk olive oil
  • Step: 19
    2 tsk red wine

Instructions

  • Step: 1
    Tina elk.
  • Step: 2
    Put on a pot of water to pasta.
  • Step: 3
    Biffar: Hack the thyme and mix with eggs, cream, throat bread, mustard, salt and pepper. Let the mixture swell a few minutes. Mix the ferry properly and shape it to 8 steaks (for 4 ports). Stop the steaks in half of the oil in a pan about 8 minutes, turn from time to time.
  • Step: 4
    Honestly Pasta: Cook pasta as directed on the packaging.
  • Step: 5
    Cook up the cream and milk in a pot. Put your peas and seven for 4 minutes. Mix to a smooth sauce and taste off with salt and pepper.
  • Step: 6
    Scale and cut the onion in the discs and tomatoes in halves. Mix the onion with the tomatoes and ring over olive oil and vinegar.
  • Step: 7
    Honestly Pasta: Pour off the pasta and mix it with the pea sauce.
  • Step: 8
    Serve pasta with the steaks and tomato salad.

Näring

Calories723kcal
Carbohydrates68g
Fat28g
Protein46g
Serving Size4serving

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