Beef and Mushroom Stroganoff with Tagliatelle
A rich and creamy beef stroganoff with mushrooms, served over tagliatelle, perfect for a quick yet comforting dinner.
Ingredients
- 200 g tagliatelle
- 250 g sirloin or rump steak sliced into strips
- 1 tbsp plain flour
- 1 tbsp olive oil
- 1 small onion finely sliced
- 2 garlic cloves crushed
- 200 g chestnut mushrooms sliced
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- 100 ml beef stock
- 100 ml soured cream
- Salt and black pepper
- Fresh parsley chopped (to serve)
Instructions
- Cook the tagliatelle in salted boiling water according to the packet instructions, then drain and set aside.
- Toss the beef strips in the flour with a pinch of salt and pepper. Heat the olive oil in a large frying pan over medium-high heat, then sear the beef quickly for 1–2 minutes until browned but still pink in the middle. Remove from the pan and set aside.
- In the same pan, add the onion and cook for 4–5 minutes until soft. Stir in the garlic and mushrooms and cook for another 5 minutes until golden and reduced.
- Add the mustard and paprika, then pour in the beef stock. Simmer for 3–4 minutes to reduce slightly.
- Turn the heat down, stir through the soured cream, then return the beef (and any juices) to the pan. Gently warm through without boiling.
- Toss the cooked tagliatelle through the sauce or serve it underneath. Finish with chopped parsley and cracked black pepper.