Creamy Beef Stroganoff with Tagliatelle

  There’s something I absolutely love about Stroganoff. I could eat bowls & bowls of the stuff. It’s just such comforting food! Most people serve it with rice but I like to go against the grain & have mine with my all time favourite pasta, tagliatelle. This serves 4 & is approx 13pps for a large comforting bowlful & only 3pp on F&H. Beautiful! 

400g pack of diced steak pieces

1 Tub Avonmore Cooking Cream

150g Mushrooms Thickly Sliced 

1 Large Shallot Finely Diced

1 Tsp Dijon Mustard 

1 Tsp Paprika

1 Clove Garlic Crushed

1 Tsp Worcestershire Sauce

1 Tsp Tomato Puree

Parsley (fresh is best but I had none & used dried it worked just as well)

Dried Tagliatelle Nests (Enough for a 220g cooked portion per person at 6pps each)  Cut the steak pieces in half if they’re very large. Place in a bowl & sprinkle over paprika, mix well to coat all the meat with the paprika. Meanwhile lightly sautee your shallot & mushrooms in sprayoil until cooked. Remove from pan & place in a bowl. Add Beef to same pan & cook for about 5 mins until browned. Add garlic & cook for about 30 seconds to a minute. Re add your Mushrooms & Shallots & add the tub of cream & the rest of the ingredients except the parsley. Allow to simmer & the sauce to reduce while your pasta cooks. Prepare pasta according to packet instructions. Before serving check the stroganoff sauce, if it’s a little thick add a couple Tbsps of the pasta water to loosen it back up. Add some parsley & serve the Stroganoff on top of a bed of the Tagliatelle. Enjoy! 

 

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