Stroganoff Recipe

Cooking Instructions

1. 1

   Cook the Pasta

   In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté the Mushrooms

   In a large skillet over medium heat, add a drizzle of olive oil. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.

3. 3

   Cook the Beef Tips

   In the same skillet, add the beef tenderloin tips and cook for 3-4 minutes, or until browned on all sides. Season with salt and pepper to taste.

4. 4

   Combine Ingredients

   Return the mushrooms to the skillet with the beef. Add the veal demi-glace and stir to combine. Let it simmer for another 5 minutes to allow the flavors to meld.

5. 5

   Add Sour Cream

   Reduce the heat to low and stir in the sour cream until well combined. Cook for an additional 2-3 minutes, ensuring it does not boil.

6. 6

   Serve

   Serve the stroganoff over the cooked pappardelle pasta. Garnish with fresh herbs and serve with toasted bread on the side.