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Recipe details
Creamy Skillet Ground Veal with Elbow Macaroni
A quick skillet dinner of browned ground veal, including the cream mixed into the veal component, finished with additional cream as a lightly reduced sauce and tossed with tender elbow macaroni.
≈ 286 kcal/100 g · ≈ 669 kcal/serving
30 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
ground veal with cream, rawground veal: 120 g (85.71%); cream: 20 g (14.29%)140 g
dry elbow macaroni, egg durum pasta70 g
heavy cream80 ml
cooking oil10 g
salt2 g
black pepper0.3 g
Cookware and utensils
10-inch skillet with lid
3-quart saucepan
colander
wooden spoon
Directions
01
Bring 1.5 liters of water to a boil in the saucepan and add 1 g salt.
Products
salt — 2 g
Action
boil water
Time
5 min
Temperature
boiling water
02
Boil the dry elbow macaroni until tender but slightly firm, about 8 minutes.
Products
dry elbow macaroni, egg durum pasta — 70 g
Action
boil pasta
Time
8 min
Temperature
boiling water
03
Drain the macaroni in the colander.
Products
dry elbow macaroni, egg durum pasta — 70 g
Action
drain pasta
Time
1 min
Temperature
off heat
04
Heat the oil in the lidded skillet over medium heat.
Products
cooking oil — 10 g
Action
heat oil
Time
2 min
Temperature
medium heat
05
Crumble the ground veal into the skillet and cook it with the wooden spoon until browned and the thickest pieces reach 74°C/165°F.
Products
ground veal with cream, raw — 140 g; cooking oil — 10 g
Action
brown veal
Time
8 min
Temperature
medium heat; center 74°C/165°F
06
Stir the cream, 1 g salt, and black pepper into the browned veal.
Products
heavy cream — 80 ml; salt — 2 g; black pepper — 0.3 g
Action
add cream
Time
1 min
Temperature
medium-low heat
07
Simmer the veal sauce uncovered until slightly thickened, about 3 minutes.
Products
ground veal with cream, raw — 140 g; heavy cream — 80 ml
Action
reduce sauce
Time
3 min
Temperature
gentle simmer
08
Add the drained macaroni and fold it through the sauce until coated, about 2 minutes.
Products
dry elbow macaroni, egg durum pasta — 70 g; ground veal with cream, raw — 140 g; heavy cream — 80 ml
Action
coat pasta
Time
2 min
Temperature
low heat
09
Serve immediately from the skillet.
Products
dry elbow macaroni, egg durum pasta — 70 g; ground veal with cream, raw — 140 g; heavy cream — 80 ml
Action
serve
Time
1 min
Temperature
hot serving temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available