Russian · Russia
Russian-Style Beef Stroganov with a Twist
A modern take on the classic dish with added garlic and a touch of Dijon mustard for extra depth of flavor.
45 minutes2 servings
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Ingredients
Method
- Cut beef into strips and season with salt and pepper.
- In a skillet, melt butter and sauté garlic until fragrant.
- Add beef and cook until browned.
- Stir in mushrooms and cook until tender.
- Mix in sour cream and Dijon mustard, then simmer.
- Cook pappardelle pasta until al dente.
- Blanch asparagus until bright green and tender.
- Plate the dish with pasta, beef, mushrooms, and asparagus.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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