Beef Stroganoff Recipe
Tenderloin beef, sherry cream sauce, rustic trumpet mushrooms, pappardelle.
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Ingredients
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Main Ingredients
Sauce Ingredients
Garnish
Method
Preparation
- 1
Prepare the Beef
Thinly slice the tenderloin beef against the grain into strips.
- 2
Prepare the Mushrooms
Clean and slice the trumpet mushrooms into thin strips.
- 3
Cooking the Pasta
- 4
Cook the Pappardelle
In a large pot of boiling salted water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
- 5
Sauté Aromatics
In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and garlic, sauté until the onion is translucent.
- 6
Cook the Beef
Add the sliced beef to the skillet and cook until browned on all sides, about 3-4 minutes.
- 7
Add the Mushrooms
Stir in the trumpet mushrooms and cook until they are tender, about 5 minutes.
- 8
Deglaze with Sherry
Pour in the sherry and scrape the bottom of the skillet to deglaze. Allow the sherry to reduce for about 2 minutes.
- 9
Combine and Simmer
Add the beef broth, Dijon mustard, salt, and black pepper to the skillet. Stir well and bring to a simmer.
- 10
Thicken the Sauce
Reduce the heat to low and stir in the heavy cream. Cook for an additional 3-4 minutes until the sauce thickens slightly.
Combining and Serving
- 11
Combine Pasta and Sauce
Add the cooked pappardelle pasta to the skillet and toss to coat the pasta evenly with the sauce.
- 12
Garnish
Garnish with freshly chopped parsley before serving.
- 13
Serve
Serve hot and enjoy your Beef Stroganoff!