Roast Vanilla with Ribbon Noodles

Bring salted water to the boil in a pot and cook the ribbon noodles in it until al dente. Meanwhile, cut the fat edges of the meat and pound the roast thin. Season with salt and pepper, rub with the pressed garlic clove and dust with flour. Heat lard in a pan and brown the roast beef pieces on both sides. Remove the roast from the pan and keep warm. Pour off fat from pan and add soup or stock. Boil off the roast residue and then strain the juice through a sieve. Reheat the sauce and stir the remaining finely chopped garlic into the sauce. Add cold pieces of butter and thicken the sauce, but do not boil any more. Put roast back in and warm briefly in sauce. Arrange on warmed plates and pour the sauce over it. Lift the al dente cooked pasta out of the cooking water, mix with a little olive oil and serve together with the roast.

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