Skip to main content
Perfect Mushroom Stroganoff
Perfect Mushroom Stroganoff

Perfect Mushroom Stroganoff

with Tagliatelle and Broccoli

Long before fast food restaurants spanned the globe another culinary trailblazer was making its way around the world. Yup, you guessed it: Stroganoff. Created in Russia in the 1800’s for Count Pavel Stroganov, the dish quickly spread to China where it was adopted by U.S. servicemen, before being shipped back to America. Much of the world has since followed suit and you can even have a plate with your caipirinha in Brazil!

Tags:
Veggie
Allergens:
Cereals containing gluten
Milk
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active
DifficultyEasy

Ingredients

serving amount

1

Tenderstem® Broccoli

1

Chestnut Mushrooms

250

Wheat Tagliatelle

(Contains: Cereals containing gluten)

1

Onion

1

Worcester Sauce

(Contains: Cereals containing gluten)

½

Lemon

1

Flat Leaf Parsley

5

Sour Cream

(Contains: Milk)

½

Ketchup

(Contains: Celery)

1

Paprika.

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving
Energy (kcal)565 kcal
Energy (kJ)2364 kJ
Fat18 g
of which saturates8 g
Carbohydrate80 g
Protein21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pot
Grill Pan
Pan
Zester

Instructions

Chop the mushrooms and the onion
1

Wash the mushrooms to remove any dirt and grit. Roughly chop the mushrooms and cut the tenderstem in half widthways. Peel and finely dice the onion and chop the parsely. Bring a large pot of water to the boil on the hob.

Cook the mushrooms
2

Toss the mushrooms in 1 tbsp of oil. Heat a large frying pan over a high heat until it’s really hot. Add half (or a third if you have a small pan) of the mushrooms and brown off for a few minutes (doing this in two or three batches will stop them stewing). Once cooked, put your mushrooms on a plate to the side.

3

Turn the heat down to medium and add in 1 tbsp of olive oil along with the onions. Cook them gently for 5 mins to soften them up (don’t brown them off though).

4

Add your tagliatelle into the boiling water with ½ tsp of salt. After 3 mins, add the broccoli into the same pan (on top of the pasta). The broccoli should be cooked after 3-4 mins, at which point your pasta will be ready too.

Add the Worcestershire sauce
5

Once the onions have softened, turn the heat to low. Add in the ketchup, all but a tiny pinch of the paprika, 5 tbsp water, the mushrooms, ½ tsp of lemon juice and a few grates of zest. Add the Worcestershire sauce and cook for a few mins to thicken up

Stir the mixture
6

Add ¼ tsp of salt and pepper, taste and add more if you need it. When there is only a little liquid left, add 5 tbsp of sour cream and give everything a good stir.

7

Drain the pasta and broccoli as soon as they are ready. Tip: You’ll need to separate the broccoli from the pasta but you’ll have saved on washing up! Finally, serve the Stroganoff onto the tagliatelle with the broccoli on the side and that final pinch of paprika on top of the mushrooms with a scattering of parsley.

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®