Beef Stroganoff
Directions
- 1Boil pasta until al dente.
- 2Slice the meat into 2” chunks.
- 3In a ziploc bag, add flour, salt, and pepper. Add the meat and shake until well coated.
- 4Heat oil in a pan (very hot). Sear the beef on both sides for about a minute. Remove and rest.
- 5Add butter and oil to the pan. Add sliced shallots and mushrooms. Cook for 8–10 minutes until golden, adding garlic for the last minute.
- 6Add tomato paste, Worcestershire, and Dijon. Mix in flour and cook for a minute.
- 7Slowly incorporate the beef broth and red wine. Simmer for five minutes.
- 8Slice the rested beef.
- 9Add the sliced beef to the sauce.
- 10Mix in sour cream until well incorporated and creamy.
- 11Toss in the noodles.
- 12Serve and enjoy!
Ingredients
- 1 lb thin steak
- 4 tbsp flour
- 2 tsp salt
- 1 tsp pepper
- 0 oil
- 4 tbsp butter
- 10 oz Tagliatelle
- 0.5 pint mushrooms
- 2 shallots
- 2 garlic cloves
- 1 tbsp tomato paste
- 1 tbsp Dijon
- 1 tbsp Worcestershire
- 3 cups beef stock
- 0.5 cup red wine
- 0.5 cup sour cream
Equipment
knifecutting boardziploc bagpotpantongswooden spoon