My parents were big foodies and used to take us as children to fine dining restaurants weekly. Every weekend we would go to a local French restaurant where the chef/owners would allow us to brûlée our own desserts and show us some “tricks” in the kitchen. We would stay well after closing while my parents conversed drinking wine and sipping on digestives.
For dinner, every week for years, I had their beef Stroganoff.
I loved the look of farfalle pasta (shaped like bow-ties) and the pile of cheese I put on top. It was visually appealing and tasted delicious.
The restaurant has been closed for years now but I still enjoy the fond memories beef Stroganoff brings to me. So, I’m sharing this must-have comfort food for you to bring your own memories to.
One of the beautiful things about beef Stroganoff is that you do not have to buy the most expensive cut of beef. If you slow cook the meat, it becomes so tender it will fall apart in your mouth. For that reason, it’s very cost effective and perfect for a weekday or weekend dinner. Even better, if you make you own pasta, this recipe can be something that truly stands out.
Check out the recipe below:
- 2 tablespoons vegetable oil
- 2 Top Sirloin Steaks about 450 g - cut into 1/4 inch cubes
- 1/2 cup AP Flour in a bowl- for coating steak
- 1 shallot diced
- 4 cloves garlic minced
- 1/2 medium sweet onion diced
- 1 tablespoon garlic powder
- 1 package button mushrooms cut into quarters or sliced thin
- 1/2 bunch fresh thyme
- 1 cup dry red wine
- 1-2 cups beef broth
- 1/4 tablespoon Dijon Mustard
- 3/4 cup frozen peas
- 150 ml sour cream about half a standard container
- 1 small package farfalle pasta (or make from scratch using my pasta recipe)
- Salt and Pepper to taste
Add cornstarch with water and mix until smooth. Set aside.
Toss beef cubes into flour until lightly coated. In a large nonstick skillet, heat vegetable oil over high heat. Add beef and cook until brown (6 minutes). Remove beef from pan and set aside.
In the same pan, add mushrooms, pinch of salt and pepper and garlic powder. Cook until mushrooms are browned. Add sweet onion, shallot, garlic and thyme. Cook for another 2-3 minutes.
Add beef and red wine to the pan and allow to reduce by half. Next, add 1 cup of broth and mustard, stirring until well combined. Add cornstarch mixture and cook until it’s slightly thickened (6-8 minutes). Remove from heat and add sour cream and frozen peas. Mix until well combined.
Meanwhile, in a medium pot boil water, heavily seasoned with salt. Cook noodles according to the package. If you opted to make your own pasta (yay!) then allow less than a minute to cook in boiling water.
Add cooked noodles into the pan with sauce and fold until coated. Serve in desired dish and garnish with a generous amount of Parmesan.
- To ensure extra tender meat, slow cook the meat in the sauce adding extra broth as it reduces (20+ minutes)
- If sauce is too thick, add extra broth
- Make sure to add the frozen peas at the last minute to keep their texture. If you add them too soon, they will become mushy.
- If the sauce is cool from folding the sour cream in, put back on stove on medium heat, stirring until hot.