The Ultimate Pasta Machine Cookbook by Lucy Vaserfirer

Author:Lucy Vaserfirer
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2020-09-15T00:00:00+00:00

Beef Stroganoff with Egg Noodles

YIELDS 4 GENEROUS SERVINGS

My mom makes the best beef Stroganoff ever. Her version of the Russian beef and mushrooms in a rich smetana, or sour cream, sauce is flavored with caramelized onions and slow cooked. This is her recipe, and I bet you’ll love it as much as I do.

1 lb. 12 oz (800 g) piece boneless beef chuck, cut into 1/2- by 1/2- by 2-inch (1- by 1- by 5-cm) strips

Kosher salt

Freshly ground black pepper

3 tablespoons (45 ml) canola oil

1 yellow onion, julienned

8 oz (230 g) button or cremini mushrooms, sliced

1/4 cup (64 g) tomato paste

11/4 cups (295 ml) Simple Beef Stock

1 recipe fresh Egg Fettuccine (shown here and here) or other sheeted pasta

1/2 cup (115 g) sour cream

2 tablespoons (8 g) minced Italian parsley

Season the beef generously with salt and pepper.

Heat a large, heavy skillet over medium-high heat until hot. Add the oil and swirl to coat the inside of the pot. Add half of the beef and sear, tossing a couple of times, until golden brown all over, about 7 minutes. Remove the beef to a plate using a slotted spoon. Sear the remaining beef in the same manner. Return the first batch of beef along with any accumulated juice to the skillet. Lower the heat to medium-low, add the onion and a generous pinch of salt, and sauté until the onion is light golden brown, about 45 minutes. Add the mushrooms and sauté until tender, about 10 minutes. Add the tomato paste and sauté until golden brown, about 3 minutes. Add the stock, bring to a boil, and simmer covered, stirring occasionally, until the beef is fork tender, about 2 hours.

While the beef finishes cooking, bring a large pot of water to a boil and salt generously.

Add the pasta to the boiling water and boil, stirring frequently, until very nearly al dente.

To finish the dish, remove the sauce from the heat and skim off the fat as desired. Stir in the sour cream and season with salt and pepper. Working quickly, drain the pasta and divide among individual plates. Then divide the sauce among the plates. Serve immediately topped with the parsley.

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