Beef stroganoff with tagliatelle

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!

Credit: Donal's Meals in Minutes

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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

• 1½ tbsp (30 ml) tbsp olive oil
• 500 g beef sirloin, cut into thin strips
• 3 tsp plain flour, seasoned
• 20 g unsalted butter
• 1 small onion, finely chopped
• 1 small leek, sliced
• 200 g button mushrooms, sliced
• 2 garlic cloves, sliced
• 175 ml white wine
• Zest of 1 lemon, plus a squeeze of juice
• 100 ml  thick (double) cream
• 3 tsp Dijon mustard
• 1 tsp smoked paprika
• 400 g 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 pan 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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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.