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Clinton Kelly's Spring Stroganaff

Spring Stroganaff
Roast Beef over Noodles
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Makeover last night's roast beef into tonight's comforting pasta dish.
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ingredients
  • 1 1/2 pounds Tagliatelle
  • 2 tablespoons Butter
  • 1 pound leftover Roast Beef (cut into 1/2-inch cubes)
  • 1/2 cup leftover Roast Beef Sauce
  • 1/2 cup Beef Stock
  • 1 cup Button Mushrooms (thinly sliced)
  • 2 Spring Onions (sliced; plus more for garnish)
  • 3 tablespoons Sour Cream (plus more for garnish)
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 pounds Tagliatelle
    Place a large pot of water over high heat and bring to a boil. Season with salt so that it tastes like the ocean. Cook the pasta one minute less than the packaged instructions.
  • 2
    2 tablespoons Butter
    Place a large saute pan over medium heat. Add the butter and about 1/2 cup of the pasta cooking water. Add the pasta to the pan and toss to coat. Keep warm in the pan until ready to platter.
  • 3
    1 cup Button Mushrooms (thinly sliced)
    Salt and Pepper 
    1/2 cup leftover Roast Beef Sauce
    1/2 cup Beef Stock 
    1 pound leftover Roast Beef (cut into 1/2-inch cubes)
    2 Spring Onions (sliced; plus more for garnish)
    3 tablespoons Sour Cream (plus more for garnish)
    In another saute pan over medium-high heat, add 2 to 3 tablespoons of olive oil. Add the mushrooms and saute for 5 to 6 minutes, or until golden brown. Season with salt and pepper. Pour about 1/2 cup of the leftover sauce and the beef stock into the pan. Let simmer for 3 to 4 minutes. Then add the leftover roast beef. Turn the heat to low and add the spring onions. Add the sour cream and stir to combine. Taste and adjust seasoning.
  • 4
     
    Pour pasta onto a platter. Pour the sauce over the plated noodles and top with a dollop of sour cream and garnish with thinly sliced spring onions.

    Helpful Tip
    1. Taste the dish before adding salt, because the leftover ingredients have already been seasoned. 
 
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