Succulent Pork Stroganoff With Tagliatelle
Succulent Pork Stroganoff With Tagliatelle

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, succulent pork stroganoff with tagliatelle. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Succulent Pork Stroganoff With Tagliatelle is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Succulent Pork Stroganoff With Tagliatelle is something which I have loved my entire life. They’re nice and they look wonderful.

Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Pork stroganoff is a lighter alternative to the traditional beef recipe; lean pork strips combine with sour cream, mushrooms, onions, and seasonings.

To begin with this recipe, we have to first prepare a few ingredients. 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:
  1. Get Serves: 2 people
  2. Take 300 g thin pork loin steaks, sliced into thin strips,
  3. Prepare 350 ml water boiled with 1/2 a chicken stock cube mixed in,
  4. Take 150 g dried tagliatelle nests,
  5. Take 100 g closed cap mushrooms, sliced,
  6. Take 1/2 a red onion, sliced,
  7. Make ready 2 tbsp fat free quark,
  8. Prepare 1 tbsp Dijon mustard,
  9. Get 1/2 tbsp tomato pureé paste,
  10. Get 1 tsp smoked paprika,
  11. Get 1 tsp garlic granules,
  12. Take 1 tsp dried parsley,
  13. Make ready 1/2 tsp dried thyme,
  14. Make ready Salt and pepper to season,
  15. Get 2 tbsp finely chopped fresh parsley as garnish (optional),
  16. Take Olive oil Frylight for frying

I like to serve this pork stroganoff with buttered pappardelle, although any pasta is good here. But stroganoff is equally good with rice, bread and salad or the more traditional side of. 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.

Instructions to make Succulent Pork Stroganoff With Tagliatelle:
  1. 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.
  2. Add in the tomato paste, garlic granules and paprika then stir the pork so it's coated well. Turn down the heat to medium.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Plate up the pasta, spoon over the Stroganoff and garnish with the fresh parsley. Enjoy!
  8. This dish is approximately 607kcals, this will vary a little depending on what pork and pasta you use however.

We earn a commission for products purchased through some links in this article. Succulent chicken breasts, meaty mushrooms and rich soured cream marry together wonderfully in this warming midweek main. Scatter over the chives and serve with tagliatelle, if you like. Sausage stroganoff tagliatelle recipe: Try this Sausage stroganoff tagliatelle recipe, or contribute your own. I adapted this recipe to cook in multi cooker, that makes cooking easier.

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