Eastern European · Poland

Eastern European Beef Stroganoff with Tagliatelle

Name: Eastern European Beef Stroganoff with Tagliatelle
Total time: 45 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 400g beef chuck; 150g mushrooms; 1 onion; 2 cloves garlic; 150ml sour cream; 200g tagliatelle; 2 tbsp butter; 1 tbsp paprika; Salt and pepper to taste

A hearty beef stroganoff served with wide egg tagliatelle, reflecting regional variations across Eastern Europe.

45 minutes4 servings

Method

Dice beef into cubes and season with salt, pepper, and paprika.
Melt butter in a pan, add beef and brown on all sides. Remove and set aside.
Sauté onion and garlic until translucent. Add mushrooms and cook until softened.
Sprinkle flour into the pan, stir, then add sour cream and simmer.
Return beef to the pan, mix well, and cook for 5 minutes.
Cook tagliatelle until al dente.
Serve the stroganoff over the tagliatelle.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Eastern European Beef Sour Cream Tagliatelle Poland recipes

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