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🍝 Creamy Beef Stroganoff on Pasta

678 kcal · 30 min · 4 servings

Ingredients

• 400 g ribbon pasta
• salt
• 500 g beef fillet (top quality)
• 1 shallot
• 200 g mushrooms
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tsp paprika powder (hot)
• 20 ml brandy
• 150 ml beef stock
• 1 tsp hot mustard
• 50 g sour cream
• pepper (from the mill)
• 2 tbsp butter

Instructions

1. 1. Bring water to a boil and add salt. Cook the pasta in it until al dente. Drain the pasta.
2. 2. Rinse the beef fillet under cold water. Pat the meat dry with a kitchen towel. Cut the fillet into thin strips.
3. 3. Peel the shallot. Cut the shallot in half and then into thin strips.
4. 4. Remove the tough stems from the mushrooms. Slice the mushrooms thinly.
5. 5. Heat oil in a large pan. Sear the meat strips until browned on all sides. Remove the meat from the pan and set it aside.
6. 6. Add the shallot strips to the roasting juices in the pan. Sweat them briefly.
7. 7. Add the mushroom slices to the pan. Cook the mushrooms for one to two minutes.
8. 8. Stir the tomato paste and paprika powder into the mushrooms.
9. 9. Deglaze the pan with the brandy. Stir while doing so.
10. 10. Pour some meat stock into the pan. Let the sauce simmer gently for two to three minutes.
11. 11. Add more meat stock if necessary, if the sauce becomes too thick.
12. 12. Stir the mustard and sour cream into the sauce.
13. 13. Return the seared meat strips to the sauce.
14. 14. Let the meat steep in the sauce for three to four minutes. Remove the pan from the heat so the meat does not become tough.
15. 15. Season the sauce with salt and pepper to taste.
16. 16. Melt butter in a clean pan. Add the drained pasta and toss it briefly in the hot butter.
17. 17. Distribute the pasta onto the plates. Top with the stroganoff. Serve the dish immediately.

Nutrition per serving

• kcal: 678
• Protein: 42 g · Fett/Fat: 23 g · Carbs: 72 g