Beef Stroganoff with Tagliatelle

Method

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 nonspan 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.

• Recipes
• Autumn
• Main Meals
• Family

Ingredients

• US
• METRIC