Beef Stroganoff
With Tagliatelle
Instructions
1 Prep veg
Separate and pat the beef strips dry with kitchen paper. Peel and slice the onion. Clean and quarter the mushrooms.
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.
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.
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.
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.
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
Stew
Pasta
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
1 Prep veg
Separate and pat the beef strips dry with kitchen paper. Peel and slice the onion. Clean and quarter the mushrooms.
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.
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.
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.
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.
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
Stew
Pasta
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