Usuba
Beef Stroganoff with Mushrooms on Tagliatelle
A classic meat dish with tender creamy mushroom sauce. Beef tenderloin is seared with white mushrooms, then stewed in broth with sour cream and heavy cream. Served on fresh pasta with parsley.
- Total
- 30 min
- Standard serving
- 408 g
Ingredients
Total 14- Onion
25.5 g≈ 5 clove - Sour cream33%
16.505 ml≈ 1 tbsp - Beef tenderloin
83.33 g≈ 3 slice - Mushroomsбелый
66.67 g≈ 2.5 pcs - Butter
18.319 ml≈ 3.5 slice - Mustard
2.805 g≈ 1/2 tsp - Cream30%
8.33 ml≈ 1.5 tsp - Cognac
9.575 ml≈ 2 tsp - Parsley
3.33 g≈ 1 sprig - Tagliatelle Pasta
83.33 g - Olive oil
8.33 ml≈ 1.5 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Broth
83.33 ml≈ 1/3 cup
Instructions
- 1
Step 1
Slice the beef tenderloin into thin slices. Sear in butter until golden brown, then wrap in foil and set aside.
Chop the white mushrooms and fry them in the remaining oil in the same pan until brown, about 4 minutes.
- 2
Step 2
Add the broth and cognac, bring to a boil and simmer for 2 minutes.
Pour in the cream and sour cream, cook for about 3 minutes until the sauce thickens slightly. Add mustard and stir.
- 3
Step 3
Cook the tagliatelle in boiling salted water until done. Drain the water and return the pasta to the pan.
Mix the pasta with chopped parsley and olive oil. Salt and pepper to taste. Arrange on plates.
- 4
Step 4
Slice the meat thinly and arrange on the pasta. Pour the mushroom sauce over it and serve immediately.
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