Creamy Lean Stroganoff Tagliatelle

Creamy Lean Stroganoff Tagliatelle

I’ve had some minute steaks in the fridge and I always flash fry them and have them in a sandwich.  This time I wanted to do more with them and they were the perfect addition to this comfort food classic.

Ingredients for 2 servings

200g minute steaks
150g dried tagliatelle
250g mushrooms
1 beef stock cube
spray oil
100 ml water
1  tsp wholegrain mustard
1 tsp paprika
150ml creme fraiche, half fat
salt & pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Put a pan of boiling water onto the heat and cook the tagliatelle according to the manufacturers instructions – the pasta will cook in the time it takes to make the sauce!
  • Cut the minute steaks into thin strips and set aside.
  • Put a medium frying pan onto the heat, cut the mushrooms in half and add them to the pan with a sprinkle of salt to draw out the natural moisture.
  • As the mushrooms start to soften add 2-3 sprays of oil to the pan and add the steaks to stir fry.
  • When the steak is almost cooked to your liking, sprinkle the stock cube into the pan and add the water.
  • Stir to dissolve the stock cube and add the paprika and wholegrain mustard to the pan.
  • When the water has reduced by half, add the creme fraiche to the pan and stir well to combine.
  • Drain the cooked tagliatelle and add this to the pan and toss the tagliatelle to coat it in the creamy sauce.
  • Serve and enjoy!

Notes

  • You can use any steak, but be sure to slice it into thin strips so that it cooks quickly.
  • Feel free to swap the tagliatelle for any other dried pasta or rice.
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