Description
Creamy Beef Stroganoff with Pasta
Ingredients:
500g beef sirloin, cubed
300g tagliatelle or fettuccine pasta
1 small onion, finely chopped
2 garlic cloves, minced
1 cup heavy cream
1 cup beef broth
1 tbsp Dijon mustard
2 tbsp olive oil
2 tbsp butter
1 tsp thyme leaves
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
1. Cook the Pasta:
Cook pasta in salted boiling water until al dente. Drain and set aside.
2. Sear the Beef:
In a large pan, heat olive oil and butter. Add the beef cubes, season with salt and pepper, and sear until browned. Remove and set aside.
3. Sauté Aromatics:
In the same pan, sauté onion and garlic until soft and fragrant.
4. Prepare Sauce:
Add beef broth, Dijon mustard, and thyme. Bring to a simmer, then stir in heavy cream. Cook for 2-3 minutes until the sauce thickens slightly.
5. Combine:
Return the beef to the pan and mix with the sauce. Simmer for 5 minutes until the beef is tender. Adjust seasoning if needed.
6. Serve:
Toss the pasta in the creamy beef sauce. Garnish with parsley and serve warm.
Step-by-Step Guide
Follow this detailed walkthrough for perfect results. First, ensure your beef sirloin is patted dry before cubing; this is crucial for a proper sear. When cooking the pasta, reserve about 1/2 cup of the starchy pasta water before draining—it can help adjust the sauce consistency later. For searing the beef, avoid overcrowding the pan. Work in batches if necessary to get a deep brown crust instead of steaming the meat. When simmering the sauce after adding the cream, keep the heat medium-low to prevent the cream from separating or curdling. The final simmer with the returned beef allows the flavors to marry and the meat to become fork-tender.
Serving Suggestions
This rich and creamy stroganoff is a complete meal on its own, but it pairs beautifully with simple sides. Serve it with a crisp green salad dressed with a light vinaigrette to cut through the richness. For a vegetable side, steamed green beans, roasted asparagus, or simple garlic sautéed spinach are excellent choices. A crusty baguette is perfect for soaking up every last bit of the delicious sauce. For a more formal presentation, you can serve the pasta on a platter with the creamy beef mixture ladled over the top.
How-to Summary
In brief: Cook pasta al dente and set aside. Sear seasoned beef cubes until browned and remove. In the same pan, sauté onion and garlic. Create the sauce by adding beef broth, mustard, and thyme, then simmer and stir in cream. Return beef to the pan to simmer until tender. Combine sauce and pasta, then garnish and serve.
Frequently Asked Questions
Can I use a different cut of beef? Yes, but for best results, choose quick-cooking, tender cuts like tenderloin or ribeye. For slower cooking, use chuck steak and simmer for 60-90 minutes until tender.
How can I make this dish ahead of time? Prepare the creamy beef sauce completely, let it cool, and store it separately from the cooked pasta. Reheat the sauce gently on the stove, adding a splash of broth or cream to loosen it, then combine with freshly warmed pasta.
What can I substitute for heavy cream? Full-fat sour cream is a classic Stroganoff addition. Stir it in at the very end, off the heat, to prevent curdling. For a lighter version, half-and-half or whole milk mixed with a tablespoon of flour can work, but the sauce will be less rich.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a little broth, milk, or water to revive the creamy sauce consistency.
Can I make this gluten-free? Absolutely. Use your favorite gluten-free pasta and ensure your beef broth and Dijon mustard are certified gluten-free. The sauce is naturally thickened with cream, so no flour is needed.
Common Mistakes to Avoid
Avoid these pitfalls: 1) Overcooking the pasta: Mushy pasta ruins the texture. Cook only until al dente. 2) Not getting a good sear on the beef: This builds foundational flavor. Ensure the pan is hot and the meat is dry. 3) Boiling the cream sauce: High heat can cause the cream to break or curdle. Maintain a gentle simmer. 4) Using the wrong cut of beef: Tough, lean cuts like round steak will not become tender with the short cooking time. 5) Forgetting to season in layers: Season the beef, then taste and adjust the sauce at the end.
Conclusion
This Creamy Beef Stroganoff with Pasta is a timeless, comforting dish that feels both luxurious and approachable. By following the detailed steps and tips, you can create a restaurant-quality meal at home with ease. The key lies in the careful searing of the beef and the gentle simmering of the rich, mustard-infused cream sauce. Don’t forget the final garnish of fresh parsley—it adds a necessary pop of color and freshness. We hope this enhanced guide helps you master this classic and enjoy it for many meals to come.