Penne with beef stew and serrano ham
Preparation method
Heat 1 tablespoon of oil in a pan and fry the onion, serrano ham and mushrooms until the onion is translucent. Heat the rest of the oil in another pan and fry the meat until brown on all sides. Season with salt and pepper. Add the mushroom mixture, mustard, parsley, carrot and celery to the meat and add the red wine and tomato pieces. Let it simmer gently with the lid on the pan until all the moisture has disappeared and the meat is done (about 1 hour). Add some beef stock if it becomes too dry. Cook the penne until al dente according to the instructions on the package. Drain the pasta and stir into the meat mixture.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 100 g serrano ham in strips
- 200 g mushrooms, sliced
- 500 g beef stew meat in cubes
- Salt and pepper
- 2 tbsp sharp mustard
- Small handful of chopped parsley
- 1/2 winter carrot in slices
- 1 stalk celery, cut into strips
- 200 ml of red wine
- 4 tomatoes in pieces
- Beef broth (optional)
- 400g penne
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