Beef Stroganoff
with Tagliatelle
Since originating in 19th century Russia, Beef Stroganoff has become a popular dish all around the world.
30 min
Since originating in 19th century Russia, Beef Stroganoff has become a popular dish all around the world.
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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
4*
20 Grams
Garlic paste
10 Grams
Plain flour
10*11*
15 Grams
Beef stock
15*
150 ML
Dijon mustard
13*
9 Grams
Worcestershire sauce
5*6*11*
15 ML
Sour cream
4*
60 Grams
Black pepper
0.5 Tsp
Pasta
Salt
0.5 Tsp
Tagliatelle
5*10*
250 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *15 Celery, *13 Mustard, *5 Eggs, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4895 / 1165 |
| Fats (g) | 50.7 |
| of which saturated (g) | 23.4 |
| Carbohydrates (g) | 108 |
| of which sugars (g) | 13.3 |
| Fibers (g) | 5.9 |
| Proteins (g) | 69.4 |
| Salt (g) | 1.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veg
Peel and slice the onion. Clean and quarter the mushrooms.
2 Sear beef
Pat the beef strips dry with kitchen paper. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the beef strips and salt. Fry for 2 min without moving the beef in the pan. Turn the beef and cook for 2 min further. The beef strips don't need to be fully cooked. Transfer them to a plate and reserve the pan.
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 them aside for garnish.
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 loosen any brown bits.
5 Stroganoff stew
Reduce the heat to medium and add the flour. Stir. Add the stock and whisk. Simmer for 2 min. Return the beef strips along with any juices. Add the Dijon mustard, Worcestershire and sour cream (reserve some for garnish). Cook for 5 min further.
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.
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