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BEEF STROGANOFF

with Tagliatelle

Servings: 4

Hands On Time : 15 minutes

Cooking Time: 15 minutes

Equipment:

non-stick frying

pan,

slotted spoon,

saucepan

COOK’S NOTES:

Stroganoff, a creamy dish of sautéed beef that is Russian in origin, was one recipe my mum cooked all the time while I was growing up – it’s fabulous comfort food! It’s delicious served with rice but far more indulgent and comforting devoured with fresh pasta. You can make this with any cut of beef you like – even mince – make sure you adjust the cooking times accordingly.

Ingredients

2 tbsp olive oil

500g beef sirloin, cut into

thin strips

1 tbsp plain flour, seasoned

20g unsalted butter

1 small onion, finely chopped

1 small leek, sliced

200g button mushrooms, sliced

2 garlic cloves, sliced

175ml white wine

Zest of 1 lemon, plus a

squeeze of juice

100ml double cream

1 tbsp Dijon mustard

1 tsp smoked paprika

400g fresh egg tagliatelle

Chopped parsley, to scatter

Sea salt and black pepper

Instructions

1. Pour the oil into a large non-stick frying pan and place over a medium–high heat. Dust the meat in the seasoned flour then fry in batches until browned all over. Remove with a slotted spoon and set aside.

2. Drop the butter into the pan, add the onion and leek and fry for 5 minutes before adding the mushrooms. Increase the heat, season with salt and pepper and cook until the mushrooms are lovely and golden, then add the garlic and cook for 30 seconds.

3. Cook the pasta in a large saucepan of boiling, salted water for 1–2 minutes then drain.

4. Return the meat and juices to the frying nonspan and pour in the wine; bubble for a minute then add the lemon zest, cream, mustard, a splash of water to loosen and the paprika.

5. Add the tagliatelle and toss well together to coat the pasta in the lovely creamy sauce then serve scattered with lots of parsley and a squeeze of lemon juice.

Nutritional

KCALS

765

FAT

35g

SAT FAT

17g

CARBS

62g

SUGARS

6g

FIBRE

5g

PROTEIN

39g

SALT

0.61g

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