Name: Beef & Pork Stroganoff Style Tagliatelle with mushrooms and parsley
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 250 grams Fresh Tagliatelle; 240 grams Beef and Pork Mince; 150 grams Mushrooms; 2 sachet(s) Paprika; 110 grams Creme Fraiche; 1 sachet(s) Chicken Stock; 5 grams Parsley; 1 sachet(s) Mustard; 1 unit(s) Onion; 2 unit(s) Garlic; to taste Salt; to taste Oil; to taste Pepper; to taste Water

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Recipes

Italian Recipes

Beef & Pork Stroganoff Style Tagliatelle

with mushrooms and parsley

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This dish combines the classic beef stroganoff with fresh tagliatelle for a fusion feast that works surprisingly well.

Tags:

Family Friendly

•Quick

Allergens:

Cereals containing gluten

•Egg

•Wheat

•Mustard

•Milk

•Barley

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)

240 grams

Beef and Pork Mince

150 grams

Mushrooms

2 sachet(s)

Paprika

(Contains: Mustard)

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Barley, Wheat)

5 grams

Parsley

1 sachet(s)

Mustard

(Contains: Mustard)

1 unit(s)

Onion

2 unit(s)

Garlic

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3920 kJ

Energy (kcal)937 kcal

Fat46.1 g

of which saturates21.8 g

Carbohydrate79.3 g

of which sugars5.4 g

Dietary Fiber4.4 g

Protein42.6 g

Cholesterol0 mg

Salt1.89 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

Cooking Steps

Boil a large pot of salted water for the tagliatelle.
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 pot, off the heat.
Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Roughly chop the mushrooms.
Halve, peel and chop the onion into small pieces.
Roughly chop the parsley (stalks and all).
Peel and grate the garlic (or use a garlic press).

Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the mince, onion, mushrooms, paprika and garlic until browned, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Use a spoon to break it up as it cooks. Season with salt and pepper.

Add the creme fraiche, mustard, stock and half the parsley to the pan.
Simmer until slightly thickened, 3-4 mins.

Stir through the drained pasta and mix well.
Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.