Beef Stroganoff with Tagliatelle

A creamy comfort dish - it’s delicious served with rice but far more indulgent devoured with fresh pasta. You can make this with any cut of beef you like – even mince – make sure you adjust the cooking times accordingly x

Serves: 4

Time: 30 mins

• 2 tbsp olive oil
• 500g beef sirloin, cut into thin strips
• 1 tbsp plain flour, seasoned
• 20g unsalted butter
• 1 small onion, finely chopped
• 1 small leek, sliced
• 200g button mushrooms, sliced
• 2 garlic cloves, sliced
• 175ml white wine
• Zest of 1 lemon, plus a squeeze of juice
• 100ml double cream1 tbsp Dijon mustard1 tsp smoked paprika400g fresh egg tagliatelle
• Chopped parsley, to scatter
• Sea salt and black pepper

1. Pour the oil into a large non-stick frying pan and place over a medium–high heat. Dust the meat in the seasoned flour then fry in batches until browned all over. Remove with a slotted spoon and set aside.
2. Drop the butter into the pan, add the onion and leek and fry for 5 minutes before adding the mushrooms. Increase the heat, season with salt and pepper and cook until the mushrooms are lovely and golden, then add the garlic and cook for 30 seconds.
3. Cook the pasta in a large saucepan of boiling, salted water for 1–2 minutes then drain.
4. Return the meat and juices to the frying nonspan and pour in the wine; bubble for a minute then add the lemon zest, cream, mustard, a splash of water to loosen and the paprika.
5. Add the tagliatelle and toss well together to coat the pasta in the lovely creamy sauce then serve scattered with lots of parsley and a squeeze of lemon juice.