Creamy Stroganoff-Style Mafaldine
with beef-pork mince, vegetable mix & parsley- Tarwe
- Mosterd
- Soja
- Gerst
- Melk (inclusief lactose)
- Ei
- Soja
- May contain traces of allergens
- Mosterd
- Selderij
- Gluten
Stroganoff is a creamy, comforting dish of sautéed beef or mushrooms in a rich, seasoned sauce, often served over pasta or rice. A Russian classic!
Ingredients
90 g
Mafaldine
(Contains: Tarwe May be present: Ei, Soja)
100 g
Beef-pork mince with Italian herbs
(May be present: Ei, Soja, Mosterd, Selderij, Gluten)
½ piece
Garlic
⅓ sachet(s)
Dried thyme
5 g
Fresh curly parsley
(May be present: Selderij)
½ sachet(s)
BBQ spice rub
200 g
Vegetable mix with mushrooms
10 milliliters
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
¼
Tomato paste
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
1.5 teaspoon
Smoked paprika
Not included in your delivery
¼ piece
Low sodium beef stock cube
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
Mustard
½ tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
- Reserve some of the pasta water, then drain and set aside.
- Melt the butter in a deep frying pan over high heat and fry the vegetable mix for 3 minutes.
- Crush or mince the garlic and finely chop the parsley.
- Reduce the heat to medium-high, then add the garlic, mince, tomato paste, thyme, BBQ rub* and smoked paprika.
- Fry for another 3 minutes, separating the mince as you do so.
*Take care, this ingredient is spicy! Use as preferred.
- Deglaze the pan with the balsamic vinegar.
- Add the cream, Worcestershire sauce, honey and mustard, then crumble in the stock cube (see pantry for amounts).
- Add some pasta water as necessary if the sauce is too thick, then season to taste with salt and pepper.
- Allow to simmer until the mafaldine is done.
- Transfer the mafaldine to the sauce and toss well to combine.
- Serve on plates and garnish with the parsley.
