Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4895 / 1165
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep veg
Peel and slice the onion. Clean and quarter the mushrooms.
2 Sear beef
Pat the beefstrips dry with kitchen paper. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the beefstrips and salt. Fry for 2 min without moving the beef in the pan. Turn the beef and cook for 2 min further. The beefstrips 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.
Return the reserved pan to a medium-high heat with the butter. Add the onion, garlicpaste 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 beefstrips along with any juices. Add the Dijonmustard, Worcestershire and sourcream (reserve some for garnish). Cook for 5 min further.
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 sourcream and the chopped chives.