Lean Beef Stroganoff Style Tagliatelle
with mushrooms and peasCalories
:
779 kcalProtein
:
46.9g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Cereals containing gluten
- Egg
- Wheat
- Milk
- Mustard
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
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
Irish Lean Beef Mince
150 grams
Mushrooms
1 sachet(s)
Central American Style Spice Mix
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Mustard
(Contains: Mustard)
1 unit(s)
Onion
2 unit(s)
Garlic
1 sachet(s)
Beef Stock
120 grams
Peas
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3260 kJ
Energy (kcal)779 kcal
Fat24.3 g
of which saturates12.4 g
Carbohydrate83.2 g
of which sugars9.1 g
Dietary Fiber8.2 g
Protein46.9 g
Salt2.1 g
Potassium222.5 mg
Calcium39.3 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Colander
Cooking Steps
1
- 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, reserve a cup of pasta water then 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.
2
- Roughly chop the mushrooms.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
3
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince, onion, mushrooms, Central American spice 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.
4
- Add the peas, creme fraiche, mustard and stock to the pan, along with a splash of pasta water.
- Simmer until slightly thickened, 3-4 mins.
5
- 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.
6
- Serve the stroganoff tagliatelle between bowls.
