Tender beef strips and mushrooms are served over silky tagliatelle, finished with a rich, creamy paprika-spiced sauce. Pair it with Bernini Classic, born from real wine. Its white wine base and subtle honey notes elevate the creaminess and balance the richness. Pop open the cap, decant it into the coupe and swirl to release the aromas of natural, quality wine. Breathe it in as you sip and enjoy the fruits of your labour.
Bernini’s Creamy Beef Tagliatelle
Bernini’s Creamy Beef Tagliatelle
with mushrooms, sour cream & fresh salad leaves
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Strips
- Button Mushrooms
- Cake Flour
- Carrot
- Onion
- Onions
- Salad Leaves
- Smoked Paprika
- Sour Cream
- Stock & Herb Mix
- Sunflower Seeds
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter (optional)
- Paper Towel
GET GOING
Boil the kettle. Dilute the stock and herb mix with 120ml [240ml]|#7DA0D7 of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the Beef) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of beef, and season.
SILKY SAUCE
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and Carrot until softening, 4-5 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 3-4 [4-5]|#7DA0D7 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the salad leaves and toss with the seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the Beef and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy ostrich. Serve the dressed salad leaves on the side. Voilà, Chef!
GET GOING
Boil the kettle. Dilute the stock and herb mix with 120ml [240ml]|#7DA0D7 of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the Beef) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of beef, and season.
SILKY SAUCE
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and Carrot until softening, 4-5 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 3-4 [4-5]|#7DA0D7 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the salad leaves and toss with the seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the Beef and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy ostrich. Serve the dressed salad leaves on the side. Voilà, Chef!
GET GOING
Boil the kettle. Dilute the stock and herb mix with 360ml [480ml]|#7DA0D7 of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the Beef) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of beef, and season.
SILKY SAUCE
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and Carrot until softening, 5-6 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 5-6 [6-7]|#7DA0D7 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the salad leaves and toss with the seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the Beef and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy ostrich. Serve the dressed salad leaves on the side. Voilà, Chef!
GET GOING
Boil the kettle. Dilute the stock and herb mix with 360ml [480ml]|#7DA0D7 of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FRY UP
Place the sunflower seeds in a pan (large enough for the Beef) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, add to the bowl of beef, and season.
SILKY SAUCE
Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and Carrot until softening, 5-6 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 5-6 [6-7]|#7DA0D7 minutes (stirring occasionally).
SEASONAL SALAD
To a salad bowl, add the salad leaves and toss with the seeds, a drizzle of olive oil, and seasoning. Set aside.
SO CREAMY!
When the sauce has thickened, add the Beef and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat.
NEXT LEVEL YUM!
Plate up the pasta and spoon over the creamy ostrich. Serve the dressed salad leaves on the side. Voilà, Chef!
Frequently Asked Questions
What is the preparation time for Bernini’s Creamy Beef Tagliatelle?
The preparation time for Bernini’s Creamy Beef Tagliatelle with mushrooms, sour cream & fresh salad leaves is between 15 and 30 minutes.
What is the total time required to make Bernini’s Creamy Beef Tagliatelle with mushrooms, sour cream & fresh salad leaves?
The total time required to make Bernini’s Creamy Beef Tagliatelle with mushrooms, sour cream & fresh salad leaves is between 40 and 55 minutes.
How many servings does Bernini’s Creamy Beef Tagliatelle provide?
4 servings
What are the main ingredients in Bernini’s Creamy Beef Tagliatelle?
Beef, Beef Strips, Button Mushrooms, Cake Flour, Carrot, Onion, Onions, Salad Leaves, Smoked Paprika, Sour Cream, Stock & Herb Mix, Sunflower Seeds, Tagliatelle Pasta
What is the nutritional information of Bernini’s Creamy Beef Tagliatelle?
Calories: 966, Carbs: 98 grams, Fat: grams, Protein: 60.1 grams, Sugar: 22.4 grams, Salt: 651 grams
How do I prepare Bernini’s Creamy Beef Tagliatelle?
NEXT LEVEL YUM!: Plate up the pasta and spoon over the creamy ostrich. Serve the dressed salad leaves on the side. Voilà, Chef! SO CREAMY!: When the sauce has thickened, add the beef and mushrooms, and simmer until cooked through, 1-2 minutes. Stir in the sour cream until combined, 1-2 minutes. Season and remove from the heat. SEASONAL SALAD: To a salad bowl, add the salad leaves and toss with the seeds, a drizzle of olive oil, and seasoning. Set aside. SILKY SAUCE: Wipe down the pan and return it to medium heat with a drizzle of oil. When hot, sauté the onion and carrot until softening, 4-5 minutes (shifting occasionally). Add the smoked paprika and sauté until fragrant, 30-60 seconds. Stir through the flour and fry, 30-60 seconds (shifting constantly). Gradually mix in the diluted stock mix, stirring continuously to prevent lumps. Bring to a simmer and cook until thickened, 3-4 [4-5]|#7DA0D7 minutes (stirring occasionally). FRY UP: Place the sunflower seeds in a pan (large enough for the beef) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to high heat with a drizzle of oil. Pat the beef strips dry with paper towel. Fry until browned, 20-30 seconds (shifting occasionally). Remove from the pan, season, and set aside. Return the pan to medium-high heat with another drizzle of oil and a knob of butter (optional). Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Remove from the pan, add to the bowl of beef, and season. GET GOING: Boil the kettle. Dilute the stock and herb mix with 120ml [240ml]|#7DA0D7 of boiling water and set aside. Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Bernini’s Creamy Beef Tagliatelle?
Beef, Beef Strips, Button Mushrooms, Cake Flour, Carrot, Onion, Onions, Salad Leaves, Smoked Paprika, Sour Cream, Stock & Herb Mix, Sunflower Seeds, Tagliatelle Pasta
How many calories does Bernini’s Creamy Beef Tagliatelle have?
966 calories
How much fat content does Bernini’s Creamy Beef Tagliatelle have?
grams
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