Cheesy Pulled Beef Stroganoff and Fresh Tagliatelle
with Mushrooms, Garlic Bread and Balsamic Salad
- Cereals containing gluten
- Egg
- Wheat
- Sulphites
- Mustard
- Milk
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
- May contain traces of allergens
- Sesame
Our Cheesy Pulled Beef Stroganoff and Fresh Tagliatelle is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
250 grams
Mushrooms
3 unit(s)
Garlic Clove
1 bunch(es)
Chives
280 grams
Slow Cooked Beef
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat, Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard, May contain traces of allergens)
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat, May contain traces of allergens, Sesame)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
10 grams
Beef Stock Paste
150 grams
Soured Cream
(Contains: Milk, Milk, May contain traces of allergens)
20 grams
Grated Hard Italian Style Cheese
(Contains: Egg, Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Quarter the mushrooms. Peel and grate the garlic (or use a garlic press). Finely chop the chives (use scissors if easier).
Remove the beef from the packet and cut into 2cm chunks (reserve the juices in the packet to add later).
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the mushrooms, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil.
When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, place the garlic baguettes on a medium baking tray. When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
Once the mushrooms have cooked, add the garlic to the pan. Stir-fry for 1 min.
Next, add the beef to the pan. Add the reserved juices along with the Dijon mustard, beef stock paste, water for the sauce and sugar (see pantry for amount).
Bring the sauce to the boil, then simmer until slightly thickened, 4-5 mins.
Once the sauce has cooked, add the cooked pasta, soured cream and half the chives to the frying pan. Toss together to combine.
Share the beef stroganoff and pasta between your bowls and top with the hard Italian style cheese and remaining chives.
Add the baby leaves to a serving bowl and drizzle over the balsamic glaze.
Serve the salad and garlic bread on the side to finish.
Enjoy!
