Tagliatelle stroganoff

Must Try

Tagliatelle combines wonderfully with the creamy stroganoff sauce with beef and lots of vegetables

Ingredients

350 gr beef strips
1 zucchini
1 bell pepper
125 ml crème frache
1 onion
1 clove of garlic
200 gr mushrooms
300 ml beef stock
1 tablespoon cornflour
1 teaspoon paprika powder
1 can of tomato puree
oil or butter for frying
400 g tagliatelle

Preparation

Cut the mushrooms into slices and the zucchini, onion, garlic and bell pepper into pieces. Heat the oil or butter in a pan and fry the beef strips on all sides for about 2 to 3 minutes. Remove them from the pan with a slotted spoon and keep them on a plate. Remove the moisture from the pan and add the mushrooms and zucchini and fry for 5 minutes. Also remove from the pan. Meanwhile, cook the tagliatelle in a large pan with water.
tagliatelle strognaoff 01
tagliatelle strognaoff 01

tagliatelle strognaoff 01
Add the onion, garlic and bell pepper to the pan in which the meat and vegetables were fried (add a little extra butter or oil if necessary). After 5 minutes, stir in the tomato paste. Then add the stock and bring the mixture to a boil. Stir about 1 tablespoon of cornstarch with 1 tablespoon of water in a small glass. Pour this into the tomato sauce and let the sauce thicken for a few minutes. If you want the sauce to be a bit thicker, add some cornflour or let it simmer for a little longer.
tagliatelle strognaoff 01
tagliatelle strognaoff 01

tagliatelle strognaoff 01
Stir in the crème frache. Season the sauce with paprika and, if desired, a pinch of salt and pepper. Then add the fried beef strips and the vegetables to the sauce. Drain the pasta and serve on a plate. Serve with the beef and vegetable stroganoff.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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