Recipe Index

Ingredients

• 2-3 tbsp Avocado oil
• 1 1/2 lbs Ribeye, top sirloin, or chuck beef, thinly sliced against the grain (I like to leave the fat on my steak for extra flavor)
• Dymond Crystal kosher salt, according to taste
• 2 tbsp salted butter
• 1 large Yellow onion (thinly sliced )
• 1 tbsp Sugar
• 12 oz Mushrooms (of your choice )
• 3-4 cloves Garlic, grated
• 2 tbsp Tomato paste (33 grams )
• 1 tsp Garlic powder
• 1 tsp White pepper
• 1 tsp Onion powder
• 1 tsp Paprika
• 1 tsp White pepper
• 1/2 tsp Freshly cracked black pepper
• 1/2 tsp Fine sea salt
• 1 tbsp Dijon mustard
• 1 1/2 cups Good-quality beef or vegetable stock
• 1 tbsp Worcestershire sauce
• 1 tsp Fresh thyme leaves (finely chopped)
• 1-2 tsp Apple cider Vinegar
• 3/4 cup Full-fat sour cream, room temp (6 oz)
• 14 oz Pappardelle (or pasta of choice)
• 1/4 - 1/2 cup Reserved pasta water
• Fresh parsley, finely chopped (for garnish)
• Parmesan, freshly grated (for garnish )

Method

1. Bring a large pot of well-salted water to a boil for the pasta.
2. Pat the beef completely dry, let it stand at room temperature for 15 to 30 minutes, then season it generously with the kosher salt.
3. Heat the avocado oil in a large heavy skillet over medium-high heat and sear half the beef in a single layer, undisturbed, for 1 to 2 minutes until deeply browned, then flip and cook briefly; the beef should stay slightly pink inside. Repeat with the rest and set the beef aside.
4. Reduce the heat to medium, add the salted butter, then the sliced onion with the sugar, and cook in the beef drippings for about 5 minutes, stirring occasionally, until soft and lightly golden.
5. Add the mushrooms, spread them out, and let them sit undisturbed for a few minutes before stirring; cook about 10 minutes, until their moisture releases and evaporates.
6. Stir in the grated garlic for 30 seconds, then add the garlic powder, onion powder, paprika, white pepper, black pepper, fine sea salt and tomato paste, and cook 1 to 2 minutes, stirring, until the tomato paste darkens slightly.
7. Stir in the Dijon mustard, pour in about 1/2 cup of the stock to deglaze the pan, scraping up the browned bits, and let it reduce slightly for about 3 minutes on medium heat.
8. Add the remaining stock, Worcestershire sauce and thyme, while you cook the pappardelle just shy of al dente in the boiling water; reserve 1/2 cup of the pasta water before draining.
9. Reduce the sauce heat to low, stir in 1 teaspoon of the apple cider vinegar, taste, and add the second teaspoon gradually if the sauce needs more brightness.
10. Stir in the sour cream gently until the sauce is smooth and silky, loosening it with a splash of reserved pasta water if it feels too thick, and taste for salt.
11. Return the beef to the skillet and simmer gently for 2 to 3 minutes, just until warmed through; do not boil the sauce once the sour cream is in.
12. Toss the pappardelle directly into the sauce, or spoon the stroganoff generously over the pasta, and finish with the chopped parsley, freshly grated Parmesan and more cracked black pepper.

Prep: 20 min · Cook: 35 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data