Fettuccine with veal and mushrooms in a cream sauce
Ingredients
- 200 g fettuccine (or any pasta)
- 500 g veal (or chicken)
- 300 g mushrooms
- leek (or 150 g onions)
- frac12 - pod chili pepper (do not add)
- salt
- pepper
- vegetable oil
sauce:
- 150 g cottage cheese (Philadelphia, Almette, Buko)
- 200 ml cream (10-20%)
- 150 g of a solid or semi-solid cheese (I used Parmesan)
- frac12 - tsp. nutmeg (ground)
- salt
- pepper
Preparation
Meat cut into small pieces.
Vegetable oil to fry the meat for 30 minutes (with the lid).
Leek cut into half rings (onion mince).
The chili peppers remove seeds and finely chop.
Cut the mushrooms into plastics.
To the meat add the onion.
Then add the pepper.
Add mushrooms, salt and pepper, and cook, covered for another 20 minutes.
Prepare the sauce.
Mix cottage cheese, cream, add grated cheese, salt and pepper.
Add nutmeg, stir and bring to a boil.
Heat, while stirring, until then, until the sauce begins to thicken.
Macaroni and boil until tender.
On a plate put the pasta on the pasta, put the meat with mushrooms.
For meat sauce.
Bon appetit!
