Beef Stroganoff
Ingredients
- 1 lb Ground Beef 80/20
- 1 pack Mushrooms Cremini, sliced
- ¼ cup Sun-dried Tomatoes Whole
- 1 whole Shallot Diced
- 3 cups Farfalle Pasta
- 1 cup Beef Broth
- 2 tbsp Butter Unsalted
- 2 tbsp Olive Oil Extra Virgin
- 1 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce
- ½ cup Parmesan Cheese Shredded
- ½ cup Sour Cream
- 1 tsp Parsley
- 1 can Cream of Mushroom Soup
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Place mushrooms on a cooling rack and apply an even layer of kosher salt
- Leave uncovered in a fridge overnight
- Add 1 tablespoon of olive oil to pan, and heat over medium high heat
- Add ground beef and sear for 5-7 minutes breaking apart as you brown
- Remove ground beef and set aside
- Finely dice the shallot
- Pour 1 tablespoon of olive oil into pan
- Add mushrooms and sauté for 5 minutes
- Flip, and add in shallots and butter and cook an additional 5 minutes
- Remove mushrooms and shallots and set aside in a bowl
- Start boiling water and cook pasta according to packaging
- Heat skillet over medium heat. Add ground beef and sun dried tomatoes
- Add beef broth, cream of mushroom, dijon mustard and Worcestershire
- Mix in mushrooms and shallots
- Fold in Parmesan cheese
- Add cooked Farfalle pasta, and warm pasta if needed
- Add parsley, salt and pepper to taste
- Remove from heat and mix in sour cream