Beef Stroganoff

with Tagliatelle
Since originating in 19th century Russia, Beef Stroganoff has become a popular dish all around the world.
397 Reviews
Cals 1165 · Prot 69 · Carbs 108 · Fat 51
Family Friendly
Try Hello Chef Now
30 min
Beef Stroganoff with Tagliatelle
Since originating in 19th century Russia, Beef Stroganoff has become a popular dish all around the world.
397 Reviews
Cals 1165 · Prot 69 · Carbs 108 · Fat 51
Family Friendly
Try Hello Chef Now
Download PDF
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

Prep veg

1 Prep veg

Peel and slice the onion. Clean and quarter the mushrooms.
Sear beef

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.
Boil tagliatelle

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.
Fry

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.
Stroganoff stew

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.
Serve

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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