Bistro Tender Tips – Pappardelle Pasta – Mushrooms – Veal Demi – Sour Cream – Fresh Herbs – Toasted Bread

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

Cook the Pasta

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.

Sauté the Mushrooms

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.

Cook the Beef Tips

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.

Combine Ingredients

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.

Add Sour Cream

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

stroganoff

Recipe information

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