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The main dish, From around the world

Beef Stroganoff with tagliatelle

Beef Stroganoff is a dish of beef strips in a creamy sauce with paprika, mushrooms and pickles, served over tagliatelle. For 6 people, it takes 40 minutes of active work, the mushroom sauce can be made in the morning and the beef is seared right before serving. It's an easy recipe at about €5.90 per person, and the key is searing the beef fast in small batches so it stays tender.

A beef Stroganoff that's soft and creamy, spiced with paprika, cooked at the last minute and always makes a bit of an impression.

Beef Stroganoff with tagliatelle
For
6 people
Work
40 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€5.90
Calories per person
820 kcalcalculated by Kiloach, your weight coach

Beef Stroganoff is that creamy sauce, slightly tangy from the pickles and warmed up with paprika, coating tender strips of beef and mushrooms that have had time to brown properly. The texture is soft, a bit pink on the beef side, with the pickle adding a little crunch that wakes up every bite. It's a dish that feels different from everyday cooking without being hard to pull off.

Serve it for a weeknight dinner with friends or a calmer family meal on the weekend, especially in fall or winter when you're in the mood for something comforting. The tagliatelle makes it a full meal on its own, no starter needed, and kids usually like it thanks to the mild, creamy sauce.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 35 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 18 min

In the morning, slice the vegetables and the beef, then make the mushroom sauce and let it cool, it keeps well in the fridge until evening. Right before your guests arrive, take the beef out of the fridge so it's not too cold when it hits the pan. At serving time, cook the tagliatelle while you sear the beef and bring the sauce together, the whole thing takes about ten minutes.

The ingredients

6 people

Butcher

  • Filet or rump steak, cut into strips 1 kg

Fruits and vegetables

  • White mushrooms 500 g
  • Onions 2

Pantry

  • Sweet paprikaoften in the pantry 2 tbsp
  • Tomato pasteoften in the pantry 2 tbsp
  • Mustardoften in the pantry 1 tbsp
  • Pickles 6
  • Tagliatelleoften in the pantry 600 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 30 cl
  • Butter 40 g

Allergens Gluten, Eggs, Lactose, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Slice the onions, mushrooms and pickles, and cut the beef into thin strips. 20 min

    Cut the beef against the grain, it will be much more tender.

  2. Cook the onions and mushrooms in butter until the water evaporates, add the paprika, tomato paste and mustard, then let cool. 15 min

    The mushrooms shouldn't release any more water, that's when they pick up flavor.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the beef out of the fridge thirty minutes ahead and salt it just before cooking.

    Salt at the last moment, salt draws water out of the meat.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the tagliatelle in salted boiling water, keeping a bit of the cooking water aside. 10 min

    Add a ladle of pasta water to the sauce to help bind it.

  2. Sear the beef in small handfuls in very hot oil for one minute, then return everything to the pan with the mushroom sauce, the cream and the pickles. 8 min

    Don't let it boil after adding the cream, the beef would toughen up.

Our tips to get it right

  • Pick beef that's a good red color without too many sinews, filet or rump steak both work, filet will be more tender.
  • Never crowd the pan when searing the beef, work in small batches so it browns instead of boiling in its own juices.
  • Make the mushroom sauce well ahead and keep the raw beef chilled until the last minute, that's what lets you cook fast in front of your guests.

The variations

  • Swap the beef for veal or chicken cutlets cut into strips for a milder version.
  • For a vegetarian version, replace the beef with thick portobello mushrooms cut into strips and seared the same way.
  • To go faster with kids around, use light cream instead of heavy cream and let it reduce two extra minutes.

What to serve it with

  • A sharply dressed green salad to start
  • White rice instead of tagliatelle
  • A light red wine like pinot noir

Storage

Stroganoff keeps for 2 days in the fridge in a sealed container, ideally separate from the pasta. Freezing isn't recommended because the cream can split when thawed. Reheat gently over low heat, stirring, without letting it boil.

Questions about this recipe

Can heavy cream be swapped for light cream?

Yes, the sauce will be a bit thinner but still good. Let it reduce a few extra minutes to get back a nice coating texture.

What cut of beef works if filet is too expensive?

Rump steak works very well and costs less than filet. The key is cutting it against the grain and searing it very quickly.

How do you plate this to impress at the table?

Serve the tagliatelle in a large shallow dish, spoon the Stroganoff and its sauce on top, then add a few pickle slices and a dusting of paprika for color.

Can this recipe be scaled up for more than 6 people?

Yes, just scale the quantities proportionally. Sear the beef in several batches even with larger amounts, so it stays tender.

Can a beef Stroganoff with tagliatelle be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a beef Stroganoff with tagliatelle?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a beef Stroganoff with tagliatelle?

About 820 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beef Stroganoff with tagliatelle cost?

About €5.90 per person, that's €35.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose, mustard. Remember to ask your guests about their allergies before putting your menu together.

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