Beef stroganoff with mushrooms onions and cream sauce served with pasta

Beef Stroganoff is a classic dish that combines tender beef with mushrooms, onions, and a rich cream sauce. It pairs perfectly with pasta, which helps soak up the delicious sauce. Here’s a recipe for making Beef Stroganoff with mushrooms and onions, served with pasta:

Ingredients:

• For the Beef Stroganoff:

  • 1.5 lbs beef sirloin or tenderloin, sliced into thin strips
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced (such as cremini or button mushrooms)
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream
  • 2 tablespoons chopped fresh parsley (for garnish)

• For the Pasta:

  • 12 oz (340g) pasta (such as egg noodles, fettuccine, or your choice)
  • Salt for the pasta water

Instructions:

1. Prepare the Pasta:

   1. Bring a large pot of salted water to a boil.
   2. Cook the pasta according to the package instructions until al dente.
   3. Drain and set aside, tossing with a little olive oil to prevent sticking if desired.

2. Cook the Beef:

   1. Heat olive oil in a large skillet or sauté pan over medium-high heat.
   2. Season the beef strips with salt and black pepper.
   3. Add the beef to the skillet in batches, if necessary, to avoid overcrowding. Sear until browned on all sides but not fully cooked through, about 2-3 minutes per side.
   4. Remove the beef from the skillet and set aside.

3. Prepare the Sauce:

   1. In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened and translucent, about 5 minutes.
   2. Add the minced garlic and cook for another 1 minute until fragrant.
   3. Add the sliced mushrooms and cook until they release their juices and become golden brown, about 5-7 minutes.
   4. Sprinkle the flour over the mushrooms and onions, stirring to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

4. Add Liquids:

   1. Gradually pour in the beef broth while stirring to combine and prevent lumps.
   2. Stir in Worcestershire sauce and Dijon mustard.
   3. Bring to a simmer and let cook for about 5 minutes, or until the sauce has thickened slightly.

5. Finish the Stroganoff:

   1. Reduce the heat to low and return the seared beef to the skillet, along with any juices that have collected.
   2. Stir in the sour cream and cook for another 3-4 minutes, or until the beef is cooked through and the sauce is heated through. Adjust seasoning with salt and pepper to taste.

6. Serve:

   1. Toss the cooked pasta with a bit of olive oil or butter if desired.
   2. Serve the beef stroganoff over the pasta or alongside it.
   3. Garnish with chopped fresh parsley.

This dish is rich and comforting, and the creamy sauce pairs wonderfully with the pasta. Enjoy your Beef Stroganoff! If you have any questions or need further modifications, feel free to ask.