Pasta with Beef and Mushroom Stroganoff Sauce

Ingredients

• 400 g Pasta (tagliatelle or linguine) (Cook al dente according to package instructions)
• 300 g Beef fillet (or sirloin, steak) (Cut into thin strips)
• 1 pcs Onion (Finely sliced)
• 2 pcs Garlic cloves (Minced)
• 250 g Fresh button mushrooms (Cleaned and sliced)
• 2 tbsp Olive oil
• 1 tbsp Tomato paste
• 1 pcs Beef bouillon cube
• 200 ml Pasta cooking water (Reserved)
• 150 ml Heavy cream (At room temperature)
• 50 g Grated Parmesan (Add off the heat)
• 1 pcs Bay leaf
• 1 branch Thyme (or rosemary) (Combine with bay leaf to form a bouquet garni)
• to taste Salt
• to taste Ground black pepper
• 2 tbsp Fresh chives (Finely chopped, for garnish)

Instructions

1. Prepare the ingredients

   On the board, cut the beef fillet into thin strips, finely slice the onion, mince the garlic and slice the button mushrooms.

   Time: PT10M

2. Cook the pasta

   Bring a large pot of salted water to a boil, add the pasta and cook al dente according to package directions (about 10 min). Reserve a small ladle of cooking water then drain.

   Time: PT10M

   Temperature: 100°C

3. Sauté the beef

   Heat 1 tbsp olive oil in the sauté pan over medium‑high heat. Add the beef strips, brown for 5 min while stirring, season with salt and pepper. Remove the meat and set aside.

   Time: PT5M

   Temperature: 180°C

4. Cook the aromatics

   In the same pan, add the second tablespoon of olive oil, the onion and garlic. Cook 5 min over medium heat until translucent.

   Time: PT5M

   Temperature: 150°C

5. Add the tomato paste

   Add the tomato paste, stir and cook an additional 5 min to develop the flavors.

   Time: PT5M

   Temperature: 150°C

6. Cook the mushrooms

   Add the sliced mushrooms, season with salt and pepper, and brown for 5 min while stirring.

   Time: PT5M

   Temperature: 150°C

7. Simmer the sauce

   Stir in the crumbled bouillon cube, add 200 ml of pasta cooking water, return the beef to the pan, add the bay leaf and thyme. Cover and simmer for 20 min over medium heat.

   Time: PT20M

   Temperature: 150°C

8. Creamy finish

   Remove the lid, stir in the heavy cream and mix. Add the drained pasta, cook 5 min over low heat so the pasta absorbs the sauce.

   Time: PT5M

   Temperature: 120°C

9. Parmesan finish and serving

   Remove from heat, stir in the grated Parmesan until melted. Sprinkle with chopped chives and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pasta (tagliatelle or linguine): Gluten‑free pasta, Spaghetti
• Instead of Beef fillet (or sirloin, steak): Veal escalope, Chicken strips
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Fresh button mushrooms: Mixed mushrooms, Shiitake mushrooms
• Instead of Olive oil: Sunflower oil
• Instead of Tomato paste: Canned diced tomatoes (30 g)
• Instead of Beef bouillon cube: Homemade broth, Chicken bouillon cube
• Instead of Pasta cooking water: Light broth
• Instead of Heavy cream: Thick sour cream (120 ml)
• Instead of Grated Parmesan: Pecorino, Grana Padano
• Instead of Bay leaf: Thyme, Rosemary
• Instead of Thyme (or rosemary): Herbes de Provence
• Instead of Fresh chives: Flat‑leaf parsley

Equipment Needed

• Large pot
• Colander or strainer
• Cutting board
• Chef's knife
• Sauté pan or deep skillet
• Wooden spoon
• Ladle
• Cheese grater (optional)
• Measuring spoon (optional)

Critical Steps — Do Not Skip

• Sear the beef without overcooking to retain its juices.
• Simmer the sauce for 20 min so the flavors develop.
• Stir in the cream off high heat to prevent it from separating.

Chef Tips from the Video

• Use high‑quality beef (fillet or sirloin) for a more tender texture.
• Add a knob of butter at the end of cooking for extra shine.
• Sprinkle a little smoked paprika with the pepper for a subtle hint of heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days in the refrigerator.

Freezer: The sauce can be frozen separately for up to 2 months; reheat gently and add a splash of cooking water before mixing with the pasta.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to step 7 and let it cool; gently reheat before adding the cream and pasta.
• Pasta can be cooked ahead, drained and tossed with a drizzle of oil to prevent sticking.