Description
A creamy, hearty Beef Stroganoff with bowtie pasta that’s easy to make and tastes delicious.
Ingredients
- 12 ounces bowtie pasta (farfalle)
- 1 pound beef sirloin, thinly sliced against the grain
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter, divided
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- Salt and black pepper to taste
Instructions
- Boil the pasta in salted boiling water according to package directions until al dente, then drain and reserve 1/2 cup pasta water.
- Slice beef sirloin very thin against the grain, season with salt and pepper.
- Heat 1 tablespoon of butter in a skillet, sear beef for 1 minute per side until browned, then remove.
- Reduce heat to medium, add remaining butter, mushrooms, and garlic, cooking for about 5 minutes.
- Sprinkle in the flour and stir to make a roux for 1 minute.
- Whisk in the beef broth, simmer for 3 minutes until it thickens.
- Off the heat, stir in sour cream, adding reserved pasta water for consistency.
- Return beef to skillet, simmer for 3-5 minutes until tender.
- Toss in cooked pasta and chopped dill, adjusting seasoning as needed.
- Serve garnished with extra dill.
Notes
Avoid overcooking the mushrooms and remember to slice beef against the grain for tenderness.