From craving to table
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips, season with salt and pepper, and sear until browned but still pink in the center, about 2-3 minutes. Transfer to a plate and set aside.
- 3
In the same skillet, add the remaining olive oil and butter. Sauté the onions for 2-3 minutes until softened, then add the mushrooms and cook until they release their moisture and turn golden, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
- 4
Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the beef broth while stirring, making sure there are no lumps.
- 5
Stir in the Dijon mustard, paprika, and sour cream. Simmer gently for 2-3 minutes until the sauce thickens.
- 6
Return the seared beef and any juices to the skillet. Cook for another 2 minutes, just until the beef is heated through. Taste and adjust seasoning with salt and black pepper.
- 7
Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.
- 8
Serve immediately, garnished with chopped fresh parsley.