30-Minute Beef Stroganoff


1 stick unsalted butter, divided

2 pounds beef tenderloin, halved lengthwise and cut into ½-inch strips

Sea salt and pepper

3 shallots, minced

2 garlic cloves, crushed and diced

4 cups mushrooms, sliced

1½ cups beef broth

1½ tablespoons Dijon mustard

½ cup sour cream

¼ cup parsley, chopped

1 pound pasta

¼ cup fresh dill, chopped

Season beef with salt and pepper.

Melt 3 tablespoons of butter over medium heat.

Working in batches, sear beef until browned on both sides, 1½ minutes per side.

Transfer beef to a plate and set aside. Add 3 tablespoons of butter to the pot and melt.

Add shallots and garlic, then saute u 1 minute.

Add mushrooms and saute 5 minutes.

Stir in beef broth and mustard, then simmer on medium-low heat.

Simmer until reduced into a thick sauce 8 to 10 minutes.

Stir in beef and continue to simmer 3 minutes.

Stir in sour cream and parsley. Meanwhile, cook pasta according to the package directions.

In a bowl, toss pasta with 2 tablespoons butter; season with salt and pepper.

To serve, top pasta with beef and dill. Enjoy!
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