A great pasta dish for any occasion:
Plate beef cutlets, season with salt, season with pepper, brown quickly on both sides in hot oil and place in a roasting pan in the shape of a roof tile. In the remaining fat, fry the bacon cut into strips and chopped onions, extinguish with white wine, add paradeis pulp, garlic and bell pepper, pour in stock and simmer with the lid closed. Shortly before softening add crispy letcho, let it simmer for about 5 minutes and season.
Heat oil, sauté onions cut into strips, add peppers cut into strips, sauté lightly, season with salt, bell pepper and crushed garlic. Add meat broth and stew for 5 minutes with the lid closed, add the coarse tomato pieces, stew again, season and sprinkle with parsley.
Schupfnudeln Strain potatoes, prepare with all ingredients, arrange the dough on a floured board into a roll. Cut small pieces into small pieces and turn small spaghetti. Cook in salted tap water for 2 minutes on the stove, drain, rinse and drain. Heat clarified butter and brown spaghetti in it, tossing continuously.
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