Creamy Stroganoff-Style Mafaldine
Creamy Stroganoff-Style Mafaldine

Creamy Stroganoff-Style Mafaldine

with beef-pork mince, vegetable mix & parsley

Stroganoff is a creamy, comforting dish of sautéed beef or mushrooms in a rich, seasoned sauce, often served over pasta or rice. A Russian classic!

Allergens:
Wheat
Mustard
Soy
Barley
Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time10 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

90 g

Mafaldine

(Contains Wheat May be present Egg, Soy)

100 g

Beef-pork mince with Italian herbs

(May be present Egg, Mustard, Celery, Soy, Gluten)

½ piece

Garlic

⅓ sachet(s)

Dried thyme

5 g

Fresh curly parsley

(May be present Celery)

½ sachet(s)

BBQ spice rub

200 g

Vegetable mix with mushrooms

10 milliliters

Worcestershire sauce

(Contains Mustard, Soy, Barley)

¼

Tomato paste

75 g

Cooking cream

(Contains Milk)

1.5 teaspoon

Smoked paprika

Not included in your delivery

¼ piece

Low sodium beef stock cube

1 teaspoon

Honey [or plant-based alternative]

½ tablespoon

Mustard

½ tablespoon

[Plant-based] butter

½ tablespoon

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3592 kJ
Calories859 kcal
Fat37.9 g
Saturated Fat19 g
Carbohydrate88.4 g
Sugar18.3 g
Dietary Fiber12.2 g
Protein36.7 g
Salt2.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pan
Casserole

Cooking Steps

Boil the mafaldine
1
  • Boil plenty of salted water in a pot or saucepan and cook the mafaldine for 7 - 9 minutes.
  • Reserve some of the pasta water, then drain and set aside.
Fry the vegetables
2
  • Melt the butter in a deep frying pan over high heat and fry the vegetable mix for 3 minutes.
  • Crush or mince the garlic and finely chop the parsley.
  • Reduce the heat to medium-high, then add the garlic, mince, tomato paste, thyme, BBQ rub* and smoked paprika.
  • Fry for another 3 minutes, separating the mince as you do so.

*Take care, this ingredient is spicy! Use as preferred.

Make the sauce
3
  • Deglaze the pan with the balsamic vinegar.
  • Add the cream, Worcestershire sauce, honey and mustard, then crumble in the stock cube (see pantry for amounts).
  • Add some pasta water as necessary if the sauce is too thick, then season to taste with salt and pepper.
  • Allow to simmer until the mafaldine is done.
Serve
4
  • Transfer the mafaldine to the sauce and toss well to combine.
  • Serve on plates and garnish with the parsley.