Description

This Creamy Beef and Mushroom Stroganoff is a rich and comforting dish, featuring tender beef, sautéed mushrooms, and a creamy, flavorful sauce. Served over egg fettuccine, it’s an elegant and hearty meal perfect for a special occasion or a cozy weeknight dinner. The combination of Dijon mustard, smoky paprika, and Worcestershire sauce gives it a depth of flavor you’ll love.

Ingredients

Scale

1 pound dry egg fettuccine
4 tablespoons butter (divided)
1 onion (chopped)
4 cloves garlic (crushed or minced)
1 pound mushrooms (sliced)
24 ounces lean beef fillet steaks (seasoned with salt and pepper, cubed into 1 ½-inch pieces – sirloin, tenderloin, eye fillet, or scotch fillet)
2 teaspoons Dijon mustard
1 teaspoon paprika (smoky or mild)
⅓ cup dry white wine (or more if you like it stronger)
2 cups beef broth or stock (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 pinch salt (to taste)
1 pinch pepper (to taste)
1 cup light sour cream (at room temperature, or reduced-fat cooking cream)
1 pinch fresh parsley (chopped, to garnish)

Instructions

Cook the egg fettuccine according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the onions and cook for 3-4 minutes, until softened.
Add the garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and become golden brown. Remove the mushrooms and onions from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the cubed beef fillet and cook for 3-4 minutes until browned on all sides.
Stir in the Dijon mustard, paprika, and white wine. Let it cook for 1-2 minutes until the wine reduces slightly.
Add the beef broth (or water mixed with vegetable stock powder) to the skillet and bring to a simmer. Let the sauce cook for 5-6 minutes to reduce slightly.
Sprinkle in the flour, stirring constantly to avoid lumps, and cook for 2 minutes to thicken the sauce.
Stir in the Worcestershire sauce, salt, and pepper. Lower the heat and add the light sour cream or reduced-fat cooking cream, stirring to combine and create a creamy sauce.
Return the mushrooms and onions to the skillet and mix well. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Toss the cooked fettuccine in the sauce, adding a little reserved pasta water if needed to loosen the sauce. Garnish with fresh parsley before serving.

Notes

For a richer flavor, you can use full-fat sour cream or heavy cream instead of light sour cream.
If you don’t have white wine, you can substitute it with extra beef broth or stock.
This dish pairs well with a side of steamed vegetables or a simple green salad.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Main Dish, Pasta
Method: Stovetop
Cuisine: American, European (Russian-Inspired)

Keywords: Beef Stroganoff, Mushroom Stroganoff, Creamy Pasta, Beef Fillet, Fettuccine, Comfort Food, Easy Stroganoff, Beef Recipe