There’s no shortage of Beef Stroganoff recipes on the internet, each amazing in their own way. This is my version, and I like it because it’s unfussy, easy, and uses pasta, which is the far superior carb for this dish. Pair it with some red wine and call it delicious. Beef Stroganoff with pasta!
- 1 1/2 pounds beef sirloin cut into thin strips
- 1 pound mushrooms quartered
- 1/2 onion sliced thin
- 1 quart beef broth low sodium
- 2 teaspoons Dijon mustard
- 1/4 cup sour cream
- 1 pound short cut pasta/noodles cooked
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons soy sauce
- 2 tablespoons corn starch
- 2 tablespoons butter
- Set large skillet/cast iron (something large that can hold the liquids to come) over high heat and preheat for 3 minutes. Add in butter and beef (seasoned with salt and pepper), cook for 3-4 minutes, then add in onions. Cook for another 3 minutes, then remove everything from the pan.
- In same pan still over high heat, add in mushrooms and saute for 5 minutes. Add in soy sauce and remove from pan.
- Deglaze pan with the beef stock, and then add in meat and onions back. Bring to a simmer. As it heats, combine the sour cream and mustard in a seperate bowl.
- Once sauce has come to a simmer, stir in the cornstarch (loosened with a bit of water), followed by the sour cream/mustard. Let thicken for 2 minutes, then serve over cooked pasta, garnished with the mushrooms