Difficulty:[usr 2]
Cut the beef into pieces of about 3 cm, put it in a salad bowl with the sliced onions, grated ginger, red curry and red wine. Leave to marinate for an hour.
Put the beef and its marinade in a sauté pan on the heat, let reduce almost dry, then add the cognac, let reduce to ice again, then moisten with the veal juice which must cover the meat, if not the case add water. Cook over medium heat, stirring occasionally.
Meanwhile, cook the spaghetti in plenty of salted boiling water, cook until al dente, drain and add the semi-salted butter, pepper from the mill.
15 minutes before the meat is done cooking, add the sliced carrots.
Check that the meats are cooked, thicken the sauce by adding the beurre manié.
Check the seasoning. Salt and pepper from the mill.
Arrange the meat and spaghetti on each hot plate on the side.
My advice:if the sauce is a little acidic because of the wine, add a little sugar.
