Beef stew with lemon sauce and brussel sprouts pasta

Ingredients for Beef stew with lemon sauce and brussel sprouts pasta

Instructions for Beef stew with lemon sauce and brussel sprouts pasta

To prepare the Beef stew with lemon sauce and brussel sprouts pasta recipe, please follow these instructions:

Cut the meat in pieces on 5x5x3 cm. mix the flour with salt and pepper and turn the pieces of meat in it and fry them then in the butter in a saucepan. Came the pork meat in a baking dish and add the Apple juice, chopped onions and diced by rodselleri. Close the dish, URf.eks. with silver foil, and place it in the oven at 150 degrees for about 3 hours the meat is tender.

Rinse the lemon and grate the shell just fine. Pressure then the juice out. Add the grated lemon peel, lemon juice and heavy cream to the sauce with the meat just before serving and season it with salt and pepper.

Cook fusilli (or other pasta) as indicated on the packaging.

Set a pot of lightly salted water over. Rinse the Brussels sprouts and enables them (possibly ugly outer leaves tamper-proof of). Cook them 5-10 minutes depending on how tender they desired. Pour the water off.

Server ragouten with lemon sauce beef in the oven dish and give pasta and Brussels sprouts.

Tips:
Lean beef can be used as shoulder, Chuck steak, beefsteak, pork or clump.