Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, succulent pork stroganoff with tagliatelle. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Make our budget-friendly quick sausage stroganoff tagliatelle for a simple family dinner.
Succulent Pork Stroganoff With Tagliatelle is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Succulent Pork Stroganoff With Tagliatelle is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook succulent pork stroganoff with tagliatelle using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Succulent Pork Stroganoff With Tagliatelle:
- Prepare Serves: 2 people
- Prepare 300 g thin pork loin steaks, sliced into thin strips,
- Prepare 350 ml water boiled with 1/2 a chicken stock cube mixed in,
- Get 150 g dried tagliatelle nests,
- Prepare 100 g closed cap mushrooms, sliced,
- Take 1/2 a red onion, sliced,
- Prepare 2 tbsp fat free quark,
- Get 1 tbsp Dijon mustard,
- Get 1/2 tbsp tomato pureé paste,
- Prepare 1 tsp smoked paprika,
- Make ready 1 tsp garlic granules,
- Get 1 tsp dried parsley,
- Make ready 1/2 tsp dried thyme,
- Get Salt and pepper to season,
- Prepare 2 tbsp finely chopped fresh parsley as garnish (optional),
- Make ready Olive oil Frylight for frying
Pork fillet is a really tender cut so great for quick-cook dishes like Mary's creamy stroganoff. Serve this winter warmer with creamy mash and green veg. 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. Cook's Notes: Stroganoff, a creamy dish of sautéed beef that is Russian in origin, was.
Instructions to make Succulent Pork Stroganoff With Tagliatelle:
- Heat a large frying pan or saucepan up over a medium to high heat and spray the base with a layer of Frylight. Once warm add the onions and fry for around 3-4 minutes. Add in the sliced pork loins and season with salt and pepper. Fry until the pork starts to brown on the edges.
- Add in the tomato paste, garlic granules and paprika then stir the pork so it's coated well. Turn down the heat to medium.
- Add in the mushrooms and fry for a couple of minutes then add the water with chicken stock, the mustard and all of the dried herbs. Bring to a simmer.
- As the pork mixture simmers, bring a kettle of water to a boil and add to the saucepan you're cooking the pasta in. Add a good pinch of salt then the tagliatelle nests. Begin to cook according to the packet instructions, (they should take around 9-10 minutes).
- Turn the heat down low on the pork and allow to simmer very gently whilst the pasta cooks, around three minutes before the pasta is ready, remove from the heat to cool a little.
- Drain off the cooked pasta and season with salt and pepper. Set aside. Add in the quark one tablespoon at a time to the Stroganoff and gently stir it through until it's well combined and creates a lovely creamy sauce.
- Plate up the pasta, spoon over the Stroganoff and garnish with the fresh parsley. Enjoy!
- This dish is approximately 607kcals, this will vary a little depending on what pork and pasta you use however.
We've used pork fillet, which is quick to cook, with cider for a variation on the classic beef stroganoff. For more triple-tested recipes visit Goodhousekeeping.co.uk. We earn a commission for products purchased through some links in this article. This delicious pork stroganoff recipe is really simple to make and forms a satisfying, creamy supper which all the family will love. Season well and scatter over thyme leaves, chopped parsley and gherkins.
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