Hey everyone, it is me, Dave, welcome to our recipe page. 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 unique. This is gonna smell and look delicious.
Make our budget-friendly quick sausage stroganoff tagliatelle for a simple family dinner. This filling bowl takes just five minutes to prepare. Pork stroganoff is just as good, if not better.
Succulent Pork Stroganoff With Tagliatelle is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Succulent Pork Stroganoff With Tagliatelle is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook succulent pork stroganoff with tagliatelle using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Succulent Pork Stroganoff With Tagliatelle:
- Make ready Serves: 2 people
- Make ready thin pork loin steaks, sliced into thin strips,
- Get water boiled with 1/2 a chicken stock cube mixed in,
- Take dried tagliatelle nests,
- Take closed cap mushrooms, sliced,
- Make ready a red onion, sliced,
- Get fat free quark,
- Prepare Dijon mustard,
- Make ready tomato pureé paste,
- Make ready smoked paprika,
- Make ready garlic granules,
- Take dried parsley,
- Make ready dried thyme,
- Make ready Salt and pepper to season,
- Take finely chopped fresh parsley as garnish (optional),
- Prepare Olive oil Frylight for frying
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. 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.
Steps 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.
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. Arrange the tagliatelle and beef stroganoff together on plates. Finally, finely dice the gherkin, arrange over the stroganoff and serve. Compare Tagliatelle to Beef Stroganoff by vitamins and minerals using the only readable nutrition comparison tool.
So that’s going to wrap it up for this exceptional food succulent pork stroganoff with tagliatelle recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
