If there is one recipe to try on my website, this is the one. This recipe has been coveted by friends and family for the past several years and I think its time to share it with you! My version of the traditional Russian favorite is quite authentic, with just a few adaptations. It’s super quick to throw together and you and your family will be licking the plate! This meal definitely doesn’t qualify as health food, but it is certainly food for your soul!

This recipe comes together pretty quickly and is done all on the stovetop over high heat, once you get everything prepped and ready, it will move very quickly so you want to have everything measured and ready to go.

For the recipe I like to use filet mignon scraps from the end pieces, I have also used ground beef as an option and that works great as well! The key is, you need to use a tender piece of meat since this cooks quickly, not like its cousin goulash that stews for hours. You could use other cuts such as ribeye, new york or flat iron, but they will be a little tougher.

I like to make fresh pasta for this dish, but you can buy fresh pasta in the refrigerated area of your grocery store, typically you can find it in the cheese section. If you can’t find fresh pasta anywhere you can try making it yourself, I’ve got a recipe here: https://thepetitewhisk.com/?p=435 This is my Tangy Sourdough Pasta! You can always opt for dried pasta as well, I would use a wide noodle like this De Cecco Pappardelle Pasta.

The only piece of equipment you’ll need (besides a good knife) is a Thick Metal Pan. If you only have non stick that will be fine but I would highly suggest investing in something that has a nice, thick bottom. That helps with heat retention and you will get more even browning when you’re sauteing.

This recipe makes a perfect two portions. You can make it for four or six people, but you need to either make it in two pans or a very large pan with a high powered burner. If you don’t have a high btu gas stove, I wouldn’t suggest making a larger portion in one pan, but to just make it in two separate pans. This way your liquids will reduce and thicken in a short enough time and your meat and mushrooms won’t be overcooked and soggy.

To make your dish, get the pan super hot! Start by putting in your mushrooms and meat at the same time and season with salt. Let those caramelize on at least one side then add in the garlic, green onion and red pepper flake. At this point you will deglaze the pan with the brandy, making sure to scrape any bits that are stuck to the bottom of the pan. Mix in your cream and sour cream and reduce until thickened, make sure to season with salt and pepper to taste. The last step is to toss your cooked pasta with the meat and sauce and you are ready to serve! Enjoy!

Quick and Easy Beef Stroganoff

Creamy pasta with beef and mushrooms

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Prep Time 15

Cook Time 20

Course Main Course

Cuisine European

Servings 2 servings

Equipment

12-14" Skillet

Ingredients

8 oz filet mignon trim meat
1 tbsp cooking oil
⅔ cup heavy whipping cream
8 oz mushrooms, quartered I use cremini
10-15 cloves roasted or confit garlic
⅓ cup sour cream
2 tbsp brandy
2 green onions
pinch red pepper flake
8-10 oz fresh pasta or 6 oz dried. I prefer wide noodles.

Instructions

Prep all of your vegetables. Wash and cut the mushrooms into quarters and cut green onions into 1" pieces.
Cut your meat into thin, bite size strips.
Heat your skillet on high heat, put the oil in your pan and heat until barely smoking.
Boil salted water for your pasta. Cook according to package directions.
Put in your meat and mushrooms together and sauté on high until caramelized on at least one side. Season with salt.
Next, add in the garlic, green onion, and red pepper flake. Stir around to heat, just a few seconds.
Deglaze the pan with the brandy- this step is super quick. Be sure to scrape all of the stuck bits off the bottom of the pan.
Next, add in the heavy cream and sour cream, stir to combine and reduce the sauce on high heat until thickened. This should take just a couple minutes. Season with salt and pepper.
Toss with cooked pasta and serve!