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Ingredients
- 30 g Öl
- 200 g Speckwürfel
- 200 g Zwiebeln geachtelt
- 1 Bund Petersilie abgezupft
- 800 g Rindernacken in Stücken (3 cm)
- 150 g Rotwein, trocken
- 2 Nelken
- 50 g Tomatenmark
-
50
g Bratenpaste, selbst gemacht (siehe Tipp)
or 50 g Bratensauce (Tube) - 300 g Rinderfond
- ¾ TL Salz
- ½ TL Pfeffer
- 200 g Champignons geviertelt
- 300 g Möhren in Scheiben (2 mm)
- Wasser zum Kochen
- Salz zum Kochen
- 500 g Bandnudeln
- Nutrition
- per 1 Portionen
- Calories
- 862 kcal / 3607 kJ
- Protein
- 42 g
- Fat
- 44 g
- Carbohydrates
- 66 g
- Fibre
- 8.1 g
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