Beef Stroganoff with herb tagliatelle

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I cook today: Beef Stroganoff with herb tagliatelle

Preparation: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Category: Lunch recipes, meat dishes, pasta & noodle dishes

Our Recipe Rating:
5von5

Beef Stroganoff with herb tagliatelle
Beef Stroganoff with herb tagliatelle

Ingredients for 4 servings:

  • 500 grams tagliatelle
  • 500 grams of beef tips
  • 300 grams of mushrooms
  • 2 shallots
  • 400 milliliters of beef stock
  • 1 tablespoon hot paprika powder
  • 2 tablespoons of tomato paste
  • 2 – 3 tablespoons of crème fraîche
  • 1 tablespoon of flour
  • 1 tablespoon of mustard
  • 5 sprigs of basil and parsley
  • Butter
  • Olive oil
  • Salt & pepper

Kitchen Helper/Gadgets:

  • Paper towels
  • A large pan
  • A pot for cooking pasta
  • A colander to drain pasta



Instructions:

…preparations:

Peel the shallots and chop them finely. Clean mushrooms and halve or quarter them depending on their size. Pluck parsley and basil leaves, then finely chop them. Rinse beef fillet under running water, then pat dry thoroughly with paper towels and cut into fine strips.

…for tagliatelle:

Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions until al dente then drain through a colander & and give back to the pot along with ¾ of finely chopped herbs and a good splash of olive oil and mix together.

… For the beef stroganoff:

Heat up a large pan with a drizzle of olive oil and add the beef strips to the pan. Season with 1 tablespoon of hot paprika powder and a pinch of pepper and sauté while turning occasionally about 3 – 4 minutes. Lift the meat out of the pan, set aside, then give 1 flake of butter into the pan, also add finely chopped shallots and halved/quartered mushrooms and fry over medium heat for another 3 – 4 minutes. Dust the mushrooms with 1 tablespoon of flour, then gradually pour in the beef stock, stirring continuously, and let simmer for a few minutes. Add 2 tablespoons of tomato paste, 1 tablespoon of mustard and 2 – 3 tablespoons of crème fraîche, stir in and let simmer over low heat until creamy. Finally add the fillet strips to and season with salt and pepper.

Spread tagliatelle and beef stroganoff on plates and serve garnished with remaining herbs.

Bon Appetite!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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