Quick and Easy Beef Stroganoff
Creamy pasta with beef and mushrooms
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!