A creamy beef and mushroom stroganoff for a quick and easy pasta dish, bursting with aromatic pepper.
Heat the oil and fry the steaks for 3 minutes, on both sides, or until cooked to your liking. Set aside to rest for 10 minutes, then slice thickly.
Meanwhile, fry the onion in the pan for 5 minutes, until softened. Add the mushrooms and cook for a further 5 minutes. Stir in the steak.
Mix the sachet contents with the milk and pour into the pan. Bring to the boil, stirring. Stir in the tagliatelle and heat through.
Rest your steaks before cutting as it will reduce the juices leaking.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Place in a microwaveable dish, cover loosely with cling film and re-heat in a microwave (800W) on full power for 5 minutes, stirring half-way through, or until piping hot.