Beef Stroganoff

Name: Beef Stroganoff with Tagliatelle
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Steak strips; 1 Piece of White onion; 250 Grams of Mushroom; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 15 Grams of Fresh chives; 20 Grams of Butter; 10 Grams of Garlic paste; 15 Grams of Plain flour; 150 ML of Beef stock; 9 Grams of Dijon mustard; 15 ML of Worcestershire sauce; 60 Grams of Sour cream; 1 Tsp of Black pepper; 1 Tsp of Salt; 250 Grams of Tagliatelle

with Tagliatelle

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

67 Reviews

Cals 958 · Prot 68 · Carbs 115 · Fat 26

Family Friendly

30 min

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

67 Reviews

Cals 958 · Prot 68 · Carbs 115 · Fat 26

Family Friendly

Ingredients

Stew

Steak strips

350 Grams

White onion

1 Piece

Mushroom

250 Grams

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Fresh chives

15 Grams

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 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, *6 Fish, *5 Eggs

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)	4002 / 958
Fats (g)	26.4
of which saturated (g)	13
Carbohydrates (g)	115
of which sugars (g)	11.3
Fibers (g)	8.9
Proteins (g)	67.5
Salt (g)	1.9

*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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