Simple Beef Stroganoff
Simple Beef Stroganoff - Warm and Filling Dinner
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 939 mg | (23 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Tagliatelle
- salt
- 500 grams Beef fillet
- 1 shallot
- 250 grams button Mushroom
- 1 Tbsp vegetable oil
- 1 tsp hot ground paprika
- 2 centiliters Brandy
- 150 milliliters Beef stock
- 1 tsp hot Mustard
- 100 grams Whipped cream
- peppers (freshly ground)
- 2 Tbsps butter
- parsley (for garnish)
Preparation steps
Cook the pappardelle in boiling salted water until al dente.
Rinse the beef, pat dry and cut into strips. Peel shallot and chop finely. Clean mushrooms and leave whole or cut into pieces, depending on the size.
Brown the meat in a pan in hot oil on all sides over high heat. Remove from the pan. In the drippings, sauté the shallots and briefly fry the mushrooms for 1-2 minutes. Stir in paprika and pour in the brandy. Add a little stock and simmer for 2-3 minutes. As required, pour in more stock. Stir in the mustard and the creme fraiche and add the beef back to the pan. Do not boil. Let stand off heat for 3-4 minutes. Season with salt and pepper.
Add the drained noodles to a pan with melted butter and toss to coat. Transfer to plates. Pour the beef stroganoff on top and serve garnished with parsley.
