Easy<\/p>\n
4 people<\/p>\n
20 minutes<\/p>\n
35 minutes<\/p>\n
55 minutes<\/p>\n
Discover this delightful recipe for tagliatelle with mushrooms and thinly sliced beef. It’s a hearty and comforting dish, perfect for dinner!<\/p>\n
– 250g of fresh egg tagliatelle
\n– 400g of tender beef
\n– 250g of white mushrooms (or a mix of chanterelles, girolles, etc.)
\n– 25cl of full-fat liquid cream
\n– 1 glass of dry white wine
\n– 2 onions
\n– 1 tsp of paprika
\n– 1 tbsp of whole grain mustard
\n– 2 tbsp of tomato paste
\n– 0.5 bunch of flat-leaf parsley
\n– A pinch of salt
\n– A pinch of freshly ground pepper
\n– 1 tsp of sugar
\n– A drizzle of olive oil
\n– 30g of butter<\/p>\n
1. <\/p>\n
\n Slice the beef into thin strips. In a bowl, mix the beef with a little olive oil, paprika, and pepper. Clean and chop the mushrooms. Slice the onions. Wash and chop the parsley.<\/p>\n
2. <\/p>\n
\n In a skillet, sweat the onions with butter and two tablespoons of olive oil over medium heat for about 10 minutes. Add the chopped mushrooms and increase the heat, cooking for another 10 minutes.<\/p>\n
3. <\/p>\n
\n Pour the white wine into the skillet, allowing it to reduce significantly. Then add the cream, mustard, tomato paste, sugar, and parsley. Season with salt.<\/p>\n
4. <\/p>\n
\n Add the beef strips to the skillet. Keep warm on low heat.<\/p>\n
5. <\/p>\n
\n Bring a large pot of salted water to a boil for the tagliatelle. Cook according to the package instructions.<\/p>\n
\n Drain the pasta and mix it with the sauce in a serving dish. Serve immediately and enjoy!<\/p>\n\n\n