Succulent Pork Stroganoff With Tagliatelle
Succulent Pork Stroganoff With Tagliatelle

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, succulent pork stroganoff with tagliatelle. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Succulent Pork Stroganoff With Tagliatelle is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Succulent Pork Stroganoff With Tagliatelle is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Prepare 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. Prepare 1/2 a red onion, sliced,
  7. Take 2 tbsp fat free quark,
  8. Prepare 1 tbsp Dijon mustard,
  9. Take 1/2 tbsp tomato pureé paste,
  10. Take 1 tsp smoked paprika,
  11. Get 1 tsp garlic granules,
  12. Take 1 tsp dried parsley,
  13. Get 1/2 tsp dried thyme,
  14. Get Salt and pepper to season,
  15. Take 2 tbsp finely chopped fresh parsley as garnish (optional),
  16. Make ready Olive oil Frylight for frying
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.

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