Beef Stroganoff with Buttered Pappardelle

Beef Stroganoff

Step 1: Sear the beef [00:16]

Add oil to a pan and sear the beef in batches until browned on both sides. Remove the beef from the pan and set aside.

Step 2: Sauté the mushrooms [00:20]

Add a touch of butter to the pan. Add the mushrooms and sauté until nicely browned. Remove and set aside.

Step 3: Sauté shallots, garlic, and herbs [00:24]

Add another touch of butter to the pan. Add shallots with salt and pepper and sauté until softened. Add the sautéed mushrooms back into the pan along with the minced garlic and thyme.

Step 4: Make the sauce base [00:32]

Add flour and stir to combine. Cook for a few minutes to remove the raw flour taste. Deglaze the pan with white wine, scraping up the brown bits from the bottom. Add the beef broth and stir.

Step 5: Finish the sauce [00:40]

Add the sour cream and heavy cream to the pan. Add the Worcestershire sauce and Dijon mustard. Give it a stir and add salt and pepper to taste. Let the sauce simmer.

Step 6: Prepare the pasta [00:49]

While the sauce is simmering, cook the pappardelle noodles in boiling water according to package instructions. Once cooked, toss the noodles with butter.

Step 7: Combine and serve [00:55]

Add the seared beef back into the sauce, stir, and let it warm through. Serve the sauce over the buttered noodles. Garnish with grated Parmesan cheese and chopped chives.