Braised Beef Stroganoff with Pappardelle
The Kitchn
The Kitchn
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  • 2 pounds braising beef
  • 3 tablespoons flour
  • 1 cup red wine
  • 2 cups unsalted beef broth
  • 4 tablespoons butter
  • 1 onion
  • 1 pound mushrooms
  • Cooked pappardelle
  • 12 minutes. Add the cooked mushrooms into the beef sauce. Stir a cup of the beef sauce into the sour cream; then fold the sour cream mixture back into the rest of the beef sauce. Taste and adjust final seasonings. Gently reheat over low to medium-low heat if necessary. Serve over cooked pappardelle or egg noodles. Garnish with freshly chopped parsley, if desired.



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