White Tablecloth Beef Stroganoff Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the bucatini and cook until al dente according to package instructions, usually 8–10 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and set aside.

Finish sauce with pasta

When the sauce is ready (see Beef & Mushrooms sections), add the drained bucatini to the skillet with the sauce. Add up to 1/2 cup reserved pasta water or up to 1 cup broth to loosen the sauce. Stir in sour cream, Parmesan, and 1 tsp salt and 1 tsp pepper. Toss over low heat just until everything is glossy and combined (do not boil once sour cream is added). Taste and adjust seasoning.

Prepare beef

Pat the sliced beef dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust the beef with the 2 tablespoons flour, shaking off excess. This gives a slight thickness to the sauce and helps browning.

Sear beef

Heat a large wide skillet or sauté pan over high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When the fat is shimmering, add half the beef in a single layer and sear without moving for 45–60 seconds until browned at the edges. Flip and sear the other side for 30–45 seconds. Remove to a plate and repeat with remaining beef, adding a touch more oil if needed. Beef should be just cooked through; it will finish cooking later. Leave any browned fond in the pan for the sauce.

Cook aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to the same skillet. Add the sliced onion and cook, stirring, until softened and beginning to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté mushrooms & cabbage

Add the beech and maitake mushrooms and a pinch of salt. Increase heat to medium-high and sauté until the mushrooms release moisture and begin to brown, about 5–7 minutes. Stir in the thinly sliced cabbage and continue to cook until cabbage softens but still holds some bite, about 3–4 minutes. Scrape up any browned bits from the bottom of the pan.

Combine beef with vegetables

Return the seared beef and any accumulated juices to the pan. Add Dijon mustard and Worcestershire sauce, stirring to combine. Pour up to 1/2 cup broth (or reserved pasta water if needed) to deglaze and create a saucy base. Simmer briefly for 1–2 minutes to meld flavors.

These ingredients are incorporated during searing and sauce assembly. Butter and olive oil are used for searing beef and sautéing vegetables; Dijon and Worcestershire are added with the beef return to season the sauce.

Toast panko

In a small skillet over medium heat, warm 1 tsp olive oil. Add the panko and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Remove from heat and stir in chopped parsley and lemon zest if using. Season with a pinch of salt.

Serve

Plate the sauced bucatini, sprinkle toasted panko mixture over the top for crunch, and finish with additional grated Parmesan and a few extra turns of black pepper. Serve immediately.