Beef Stroganoff

With Tagliatelle

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Instructions

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1 Prep veg

Separate and pat the beef strips dry with kitchen paper. Peel and slice the onion. Clean and quarter the mushrooms.

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2 Sear beef

Heat a large non-stick pan over a medium-high heat with a drizzle of oil.  Once hot, add the beef strips and salt. Fry for 2 min without touching. Briefly stir the beef and cook for 2 min further. The beef strips don't need to be fully cooked. Transfer to a plate and reserve the non-stick pan.

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3 Boil tagliatelle

Bring a large pot of salted water to a boil. Once boiling, add the tagliatelle and cook for 9 -12 min until 'al dente' or cooked to your liking. Reserve half a cup of the pasta water. Meanwhile, chop the chives and set aside for garnish. 

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4 Fry

Return the reserved pan to a medium-high heat with the butter. Add the onion, garlic paste and a pinch of salt, cook for 3 min. Add the mushrooms with a pinch of salt and cook for 7 min or until golden. Scrape the bottom of the pan to get all the brown bits off. 

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5 Stroganoff stew

Reduce the heat to a medium and add the flour. Stir. Add the stock and whisk. Simmer for 2 min. Return the beef strips and accumulated meat juices. Add the Dijon mustard, Worcestershire and sour cream reserve some for garnish. Cook for 5 min further. 

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6 Serve

Finally, season the stew with salt and pepper. Use the reserved pasta water to adjust the sauce consistency if too thick. Divide the tagliatelle among plates. Top with the Stroganoff stew and garnish with the reserved sour cream and the chopped chives.

Tips for fussy eaters

Not a fan of mushrooms? Fry them separately.

Pro tip

These leftovers reheat well! Heat them in a saucepan with a splash of water. Stroganoff can also be served with mashed potatoes or rice.

Since originating in 19th century Russia, Beef Stroganoff has become a popular dish all around the world.

Cooking Time: 30 min

Cals 920 · Prot 63 · Carbs 114 · Fat 24

Ingredients

Number of people

Stew

Steak strips 350 Grams
White onion 1 Piece
Mushroom 250 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Fresh chives 15 Grams
Salted butter 20 Grams
Garlic paste 10 Grams
Plain flour 15 Grams
Beef stock 150 ML
Dijon mustard 9 Grams
Worcestershire sauce 15 Grams
Sour cream 60 Grams
Black pepper 0.5 Tsp

Pasta

Salt 0.5 Tsp
Tagliatelle 250 Grams

Since originating in 19th century Russia, Beef Stroganoff has become a popular dish all around the world.

Cooking Time: 30 min

Cals 920 · Prot 63 · Carbs 114 · Fat 24

Instructions

photo

1 Prep veg

Separate and pat the beef strips dry with kitchen paper. Peel and slice the onion. Clean and quarter the mushrooms.

photo

2 Sear beef

Heat a large non-stick pan over a medium-high heat with a drizzle of oil.  Once hot, add the beef strips and salt. Fry for 2 min without touching. Briefly stir the beef and cook for 2 min further. The beef strips don't need to be fully cooked. Transfer to a plate and reserve the non-stick pan.

photo

3 Boil tagliatelle

Bring a large pot of salted water to a boil. Once boiling, add the tagliatelle and cook for 9 -12 min until 'al dente' or cooked to your liking. Reserve half a cup of the pasta water. Meanwhile, chop the chives and set aside for garnish. 

photo

4 Fry

Return the reserved pan to a medium-high heat with the butter. Add the onion, garlic paste and a pinch of salt, cook for 3 min. Add the mushrooms with a pinch of salt and cook for 7 min or until golden. Scrape the bottom of the pan to get all the brown bits off. 

photo

5 Stroganoff stew

Reduce the heat to a medium and add the flour. Stir. Add the stock and whisk. Simmer for 2 min. Return the beef strips and accumulated meat juices. Add the Dijon mustard, Worcestershire and sour cream reserve some for garnish. Cook for 5 min further. 

photo

6 Serve

Finally, season the stew with salt and pepper. Use the reserved pasta water to adjust the sauce consistency if too thick. Divide the tagliatelle among plates. Top with the Stroganoff stew and garnish with the reserved sour cream and the chopped chives.

Tips for fussy eaters

Not a fan of mushrooms? Fry them separately.

Pro tip

These leftovers reheat well! Heat them in a saucepan with a splash of water. Stroganoff can also be served with mashed potatoes or rice.

Ingredients

Number of people

Stew

Steak strips 350 Grams
White onion 1 Piece
Mushroom 250 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Fresh chives 15 Grams
Salted butter 20 Grams
Garlic paste 10 Grams
Plain flour 15 Grams
Beef stock 150 ML
Dijon mustard 9 Grams
Worcestershire sauce 15 Grams
Sour cream 60 Grams
Black pepper 0.5 Tsp

Pasta

Salt 0.5 Tsp
Tagliatelle 250 Grams
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