Description
Beef Stroganoff with Fettuccine Pasta
Ingredients:
For the Beef:
500g beef sirloin, cut into cubes
2 tbsp olive oil
Salt and black pepper, to taste
1 tsp paprika
1 clove garlic, minced
For the Sauce:
2 tbsp butter
1 small onion, finely chopped
1 cup mushrooms, sliced
1 tbsp flour
1 cup beef broth
1/2 cup heavy cream
1 tsp Dijon mustard
Salt and pepper, to taste
For the Pasta:
300g fettuccine pasta
Water for boiling
Salt
For Garnish:
Fresh parsley, chopped
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Instructions:
1. Cook the Pasta:
Boil fettuccine pasta in salted water until al dente according to package instructions. Drain and set aside.
2. Prepare the Beef:
Season beef cubes with salt, pepper, and paprika.
Heat olive oil in a skillet over medium-high heat. Sear beef cubes until browned on all sides. Remove and set aside.
3. Make the Sauce:
In the same skillet, melt butter and sauté onions until translucent.
Add mushrooms and cook until softened.
Stir in the minced garlic and cook for another minute.
Sprinkle the flour over the mixture and stir until combined.
Gradually add beef broth, stirring constantly, and bring to a simmer until thickened.
Mix in heavy cream and Dijon mustard. Season with salt and pepper.
4. Combine:
Return the seared beef to the skillet with the sauce. Simmer for 5 minutes to allow the flavors to meld.
5. Serve:
Plate the fettuccine pasta and spoon the beef stroganoff mixture over it.
Garnish with chopped parsley and serve immediately.
Step-by-Step Guide
Follow this detailed sequence for a perfect result. First, gather all ingredients (mise en place). Begin by bringing a large pot of salted water to a boil for the pasta. While it heats, season the beef. Use a large, heavy-bottomed skillet or Dutch oven for optimal browning and sauce making. Sear the beef in batches to avoid steaming, ensuring a deep brown crust on each piece. After removing the beef, build the sauce in the same skillet to incorporate the flavorful fond. Let the flour cook for a full minute after sprinkling it over the mushrooms to eliminate a raw taste. When adding the broth, pour slowly while whisking to create a perfectly smooth, lump-free base. Finally, combine the cooked pasta with the sauce just before serving to prevent it from becoming soggy.
Serving Suggestions
This rich and creamy dish pairs beautifully with sides that offer contrast. Serve it with a simple, crisp green salad dressed with a light vinaigrette to cut through the richness. For a vegetable side, steamed green beans, roasted asparagus, or garlic sautéed spinach are excellent choices. A crusty baguette is perfect for sopping up any extra sauce left on the plate. For a drink pairing, consider a medium-bodied red wine like a Pinot Noir or a chilled glass of dry white wine such as Chardonnay.
How-to Summary
To make Beef Stroganoff with Fettuccine: 1) Boil and drain the pasta. 2) Season and sear beef cubes until browned; set aside. 3) In the same pan, sauté onions and mushrooms, add garlic, then stir in flour. 4) Whisk in beef broth to thicken, then stir in cream and mustard. 5) Return beef to the sauce and simmer briefly. 6) Serve sauce over cooked pasta, garnished with parsley.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, but choose wisely. Tender cuts like tenderloin or ribeye work well for quick cooking. For a more economical option, use chuck steak but simmer it in the broth for 1-2 hours until tender before proceeding with the cream sauce.
How can I make this dish ahead of time?
You can prepare the stroganoff sauce (with the beef) up to two days in advance. Store it separately from the cooked pasta. Reheat the sauce gently on the stove, adding a splash of broth if it’s too thick, and combine with freshly cooked pasta.
What can I substitute for heavy cream?
Full-fat sour cream is a classic Stroganoff ingredient. Add it at the very end, off the heat, to prevent curdling. For a lighter version, half-and-half or whole-fat Greek yogurt can work, but warm them slightly before adding.
Is it necessary to use flour?
The flour is a thickener for the sauce. For a gluten-free version, you can omit it and instead create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, adding it at the simmering stage.
Can I use a different pasta?
Absolutely. Egg noodles are the traditional choice, but any broad, sturdy pasta like pappardelle, tagliatelle, or even wide egg-free ribbons will hold the hearty sauce well.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing the beef in a single layer is crucial. Overcrowding steams the meat, preventing proper browning and flavor development.
- Overcooking the Beef: Since the beef returns to the sauce to simmer, sear it just until browned. Over-searing will lead to tough, chewy meat in the final dish.
- Adding Cold Dairy to High Heat: Adding cold cream or sour cream directly to a boiling sauce can cause it to separate or curdle. Temper it by stirring in a little hot sauce first, or remove the pan from heat before incorporating.
- Using Undersalted Pasta Water: The pasta water should taste like the sea. This is your primary chance to season the pasta itself.
Conclusion
This Beef Stroganoff with Fettuccine recipe transforms simple ingredients into a luxurious and comforting meal. By following the step-by-step guide and heeding the common pitfalls, you can consistently achieve a restaurant-quality dish at home. The rich, creamy sauce with tender beef and savory mushrooms clings perfectly to every strand of pasta, creating a truly satisfying dining experience. Don’t forget the final garnish of fresh parsley—it adds a necessary pop of color and freshness. Enjoy this classic, elevated comfort food with your chosen sides for a complete and memorable dinner.