Easy 30-Minute Beef Stroganoff
From the buttery noodles to the melt-in-your-mouth beef tenderloin, there’s nothing not to love about unapologetically rich and creamy beef stroganoff. We’ve streamlined the classic dish so that it’s impossibly easy to make and ready to enjoy just 30 minutes after your craving strikes. The only thing you’ll need to round out this meal? A glass of red wine.
1 stick unsalted butter, divided
2 pounds beef tenderloin, halved lengthwise and cut into ½-inch strips
Kosher salt and freshly ground black pepper
3 shallots, minced
2 garlic cloves, minced
1 quart button mushrooms, sliced
1½ cups beef broth (store-bought or homemade)
1½ tablespoons Dijon mustard
½ cup sour cream
¼ cup fresh chopped fresh parsley
1 pound pappardelle
¼ cup chopped fresh dill
1. In a large pot, melt 3 tablespoons of the butter over medium heat. Season the beef with salt and pepper. Working in batches, add the beef to the pot in a single layer and sear until browned on both sides, about 1½ minutes per side. Transfer the beef to a plate.
2. Add another 3 tablespoons of the butter to the pot and melt over medium heat. Add the shallots and garlic; sauté until fragrant, about 1 minute. Stir in the mushrooms and sauté until tender, about 5 minutes. Stir in the beef broth and the mustard. Bring to a simmer over medium-low heat.
3. Simmer until the liquid reduces into a thick sauce and the mushrooms are very tender, 8 to 10 minutes. Stir in the beef and continue to simmer until the beef is tender, about 3 minutes. Stir in the sour cream and parsley.
4. Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. In a large bowl, toss the pappardelle with the remaining 2 tablespoons butter; season with salt and pepper. To serve, top the pappardelle with the beef stroganoff and dill.