A great pasta dish for any occasion:
Cut the lung roast into slices about 2 cm thick, season with salt, season with pepper and spread thinly with mustard. Heat oil in a frying pan and sear lung roast on both sides. Remove the meat and keep warm.
Pour a little soup over the roast residue and bring to the boil briefly. Add the cream. Crush 1 cl of red peppercorns, add the rest to the sauce and make a little. Put the meat again into the sauce and let it simmer with the lid closed until you are ready to serve. (If the sauce is too thin, thicken it with 1 tbsp of starch.) At the same time, make the tagliatelle in salted water until al dente. In a frying pan, melt 2 tbsp butter. Using a zester (or julienne cutter), peel fine strips from the carrots. Sauté briefly in the butter until soft. Drain the cooked tagliatelle and mix with the buttered carrot strips.
Arrange lung roast in pepper sauce with ribbon noodles on plates. Garnish with parsley.
from : > Doris Rambek, 1220 Vienna
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