Description
Beef Stroganoff Rigatoni Recipe
Ingredients:
12 ounces rigatoni pasta
1 pound beef stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup beef broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
Salt and pepper to taste
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
1. Cook rigatoni pasta in salted boiling water until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Sear beef until browned on all sides. Remove and set aside.
3. In the same skillet, sauté onions until translucent, then add garlic and cook for 1 minute.
4. Sprinkle flour over the onions and stir for 1–2 minutes. Gradually add beef broth while stirring, ensuring no lumps remain.
5. Stir in heavy cream, Dijon mustard, smoked paprika, salt, and pepper. Simmer for 5 minutes.
6. Return the seared beef to the skillet and cook until tender, about 10 minutes.
7. Toss the cooked rigatoni in the sauce until well-coated.
8. Serve hot, topped with grated Parmesan cheese and garnished with fresh parsley.
Step-by-Step Guide
Follow this detailed guide for perfect results. Begin by heavily salting your pasta water. While the rigatoni cooks, pat the beef stew meat completely dry with paper towels—this is crucial for a good sear. In your large skillet, ensure the oil is shimmering before adding the beef in a single layer, working in batches if needed to avoid steaming. After removing the beef, reduce the heat to medium to sauté the onions, scraping up the flavorful browned bits (fond) from the pan bottom. When adding the flour, cook it for the full 1-2 minutes to remove the raw taste. When incorporating the broth, add it slowly in a steady stream while whisking constantly to create a smooth, lump-free base for your creamy sauce.
Serving Suggestions
This rich and comforting dish pairs beautifully with simple sides that offer a contrast in texture and flavor. Serve it with a crisp green salad dressed in a light vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up every last bit of sauce. For a vegetable side, consider roasted asparagus, steamed green beans, or simple sautéed spinach with a squeeze of lemon.
How-to Summary
To make Beef Stroganoff Rigatoni: cook pasta; sear seasoned beef; sauté onion and garlic; make a roux with flour; whisk in broth, then cream and seasonings; simmer sauce; return beef to cook until tender; toss with pasta; garnish with Parmesan and parsley.
Frequently Asked Questions
Can I use a different cut of beef? Yes. While stew meat works, for a more tender result, use sirloin, ribeye, or tenderloin cut into strips. Adjust cooking time downward as these cuts will cook faster.
How can I make this dish ahead of time? You can prepare the sauce and beef completely, then store it separately from the cooked pasta. Reheat the sauce gently, adding a splash of broth or cream if it has thickened, then combine with the pasta.
What’s a good substitute for heavy cream? For a slightly lighter version, full-fat sour cream or crème fraîche can be used. Stir it in at the very end over low heat to prevent curdling.
Why is my sauce too thin? The sauce may not have been simmered long enough to reduce. Let it cook a few minutes more. Alternatively, a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) can be stirred in to thicken it quickly.
Can I add mushrooms? Absolutely. Sauté 8 oz of sliced cremini or button mushrooms with the onions until they release their moisture and brown for a classic Stroganoff flavor.
Common Mistakes to Avoid
- Crowding the pan when searing beef: This steams the meat instead of creating a flavorful brown crust. Cook in batches.
- Adding cold liquid to a hot roux: Ensure your broth is at least room temperature to help it incorporate smoothly and prevent lumps.
- Overcooking the pasta: Cook rigatoni just to al dente, as it will continue to absorb sauce when combined and served.
- Boiling the sauce after adding dairy: Once the cream is added, maintain a gentle simmer. A hard boil can cause the sauce to separate or become greasy.
Conclusion
This Beef Stroganoff Rigatoni recipe masterfully combines the hearty, savory flavors of a classic stew with the satisfying comfort of pasta. By following the detailed steps and avoiding common pitfalls, you can create an impressive, restaurant-quality meal that is perfect for both weeknight dinners and special occasions. The creamy, paprika-kissed sauce clings perfectly to the rigatoni, while the tender beef and sharp Parmesan finish make every bite unforgettable. Enjoy the delicious results of your culinary effort.