Creamy Beef Stroganoff with Pappardelle

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1. 1

   Dice the onion and mince the garlic. Slice the mushrooms into thin strips.

   💡 For the steak, slicing it while slightly frozen makes it easier to get thin strips.

   ▶ 0:24

2. 2

   Boil a pot of salted water and cook the 200g (7oz) of pasta for 2 minutes less than the packet instructions to keep it al dente. Drain, reserving some pasta water.

   💡 The reserved pasta water can be used to thicken the sauce later.

   🔥 boil⏱ 2 minutes▶ 2:19

3. 3

   In a pan over high heat, melt 1 tbsp of unsalted butter with a splash of olive oil. Sear the sliced steak for 45 seconds per side. Remove steak and set aside in a bowl, keeping the juices.

   💡 Cut against the grain to ensure the steak is tender.

   Unsalted Butter 28g (2 Tbsp)Olive Oil

   🔥 high heat → sear⏱ 45 seconds▶ 2:39

4. 4

   In the same pan over medium-high heat, melt the remaining 14g (1 tbsp) of unsalted butter. Sauté the onion for 2 minutes until softened.

   💡 If the onion darkens too quickly, turn the heat down slightly.

   Unsalted Butter 28g (2 Tbsp)

   🔥 medium-high heat⏱ 2 minutes▶ 3:36

5. 5

   Add the garlic and sauté for 30 seconds. Add the mushrooms and a pinch of salt, then sauté for 5 minutes until the mushrooms release their moisture.

   💡 The mushrooms will release moisture, creating a flavorful base.

   ⏱ 5 minutes⏱ 30 seconds▶ 4:09

6. 6

   Add the 40ml (2 2/3 Tbsp) of brandy (or substitute) to deglaze the pan. Add the 7g (1 1/2 tsp) of Dijon mustard, 180ml (3/4 Cup) of stock, 7.5ml (1 1/2 tsp) of Worcestershire sauce, and 7g (1 1/2 tsp) of flour. Mix well.

   💡 The brandy will help deglaze the pan and pick up the flavorful bits from the bottom.

   Dijon Mustard 7g (1 1/2 tsp)Worcestershire Sauce 7.5ml (1 1/2 tsp)

   ▶ 4:44

7. 7

   Bring the sauce to a simmer and cook for 4-5 minutes until thickened. Add 10 cracks of black pepper and a pinch of salt to taste.

   💡 The sauce should be thick but still pourable.

   🔥 simmer⏱ 4-5 minutes▶ 5:26

8. 8

   Reduce heat to medium-low. Stir in the 80g (1/3 Cup) of sour cream until creamy. Add the steak and its juices back into the pan, then fold in the cooked pasta and half of the parsley.

   💡 Keep the heat low when adding sour cream to prevent it from becoming grainy.

   Sour Cream 80g (1/3 Cup)

   ▶ 5:43

9. 9

   Add about 1/2 cup of the reserved pasta water to the pan. Toss everything together, ensuring the pasta is well-coated. If too dry, add more pasta water or stock.

   💡 The pasta water helps achieve a saucy, silky consistency.

   ▶ 6:26

10. 10

    Cook for a final 1 minute to finish the pasta. Garnish with the remaining parsley and extra black pepper before serving.

    💡 The pasta was cooked al dente, so this final minute will bring it to perfect texture.

    ⏱ 1 minute▶ 6:47

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Chef Jack Ovens on YouTube