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.
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.
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.
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