Italian · Russian

Modern Beef Stroganoff Pasta

Name: Modern Beef Stroganoff Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian, Russian
Ingredients: 3 tablespoons unsalted butter, divided; 1 tablespoon neutral oil; 10 oz mixed gourmet mushrooms, such as cremini and shiitake, sliced; 4 sprigs thyme; 1 large shallot, finely minced; 3 cloves garlic, grated or finely minced; ½ cup frozen peas; 1 ½ lb ribeye, New York strip or filet, cut into thin strips; salt, to taste; also for the pasta water; black pepper, to taste; fresh thyme, to taste; ⅓ cup dry sherry; ½ cup half-and-half; 2 teaspoons Dijon mustard; ¼ cup Parmesan cheese, grated; more if desired for a thicker sauce; ¾ cup high-quality beef bone broth; ⅝ cup crème fraîche or full-fat sour cream; 1 tablespoon Worcestershire sauce; 10 oz fettuccine or mafaldine noodles; fresh chives or parsley, finely chopped, for finishing

My idea for this stroganoff was to give a comforting beef-and-noodle dinner a little extra polish. Tender steak, browned mushrooms and peas meet a creamy dry sherry sauce with Dijon and Parmesan, all wrapped around fettuccine or those lovely ruffled mafaldine noodles. It is a generous bowl of comfort with enough character for a special dinner.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇷🇺 Russian

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

For this modern version, I bring the beef, mushrooms and creamy sauce together with long pasta so every strand carries a little of everything. The sherry reduces in the same skillet that browned the beef and mushrooms, then crème fraîche, half-and-half and Dijon make the sauce smooth and tangy. I finish with peas, Parmesan and a little chopped chive or parsley for a bowl that feels both familiar and a bit dressed up.

Why These Flavors Work

Browned beef and mushrooms create a savory foundation. Dry sherry adds a rounded, nutty note as it reduces, while Dijon and crème fraîche bring acidity that balances the butter, half-and-half and Parmesan. Peas offer small sweet bites against the earthy mushrooms, and thyme connects the beef and sauce. The long pasta distributes this rich sauce throughout each serving.

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LEFTOVER IDEAS

Turn the leftovers into something new.

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COOKING MODEModern Beef Stroganoff Pasta

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

Cook the Fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente, timing it to finish as the sauce is ready. Drain.

STEP 2

Sear the Beef: Pat the steak strips completely dry and season with salt and black pepper. Heat a large skillet over high heat. Add 1 tablespoon of the butter and the neutral oil. Sear the beef quickly in batches, about 1 minute per side, until browned on the outside. Transfer the beef and its juices to a plate.

STEP 3

Caramelize the Mushrooms and Aromatics: Reduce the heat to medium-high and melt the remaining 2 tablespoons butter in the skillet. Add the sliced mushrooms and 4 thyme sprigs and cook without stirring for 3–4 minutes so they brown. Once browned, stir in the shallot, garlic and fresh thyme. Cook for about 2 minutes more, until the shallot is translucent and fragrant.

STEP 4

Deglaze and Reduce: Pour in the ⅓ cup dry sherry, scraping up the browned bits from the bottom of the pan with a wooden spoon. Let the sherry bubble and reduce by half. Add the beef stock and simmer for about 5 minutes, until the liquid reduces by a third. Remove the thyme sprigs.

STEP 5

Finish the Mushroom Sherry Sauce: Reduce the heat to low. In a small bowl, mix the crème fraîche, half-and-half, Dijon mustard and Worcestershire until smooth. Add the sauce to the pan and simmer for 5 minutes to thicken up a little. Stir in the Parmesan cheese and mix well. Return the beef and peas to the pan and simmer gently for 1–2 minutes to warm the beef through; do not boil the creamy sauce. Taste and adjust the salt and black pepper. You can add more Parmesan cheese if you want a thicker sauce.

STEP 6

Toss and Serve: Add the cooked fettuccine/mafaldine pasta to the skillet and toss gently until every strand is coated. Twist the pasta into a nest in the center of a wide bowl, spoon the beef, mushrooms and peas over the top, and finish with finely chopped chives or parsley.

How to Make Modern Beef Stroganoff Pasta

Time the pasta

Cook the fettuccine or mafaldine al dente according to its package, aiming to drain it when the sauce is ready.

Sear the steak

Season the dry beef strips and sear in batches in 1 tablespoon butter and the oil, about 1 minute per side. Transfer with their juices to a plate.

Brown the mushrooms

Melt the remaining butter. Brown the mushrooms with the 4 thyme sprigs for 3–4 minutes, then cook the shallot, garlic and additional thyme for about 2 minutes.

Reduce the sherry and broth

Deglaze with dry sherry and reduce by half. Add the listed beef bone broth, simmer about 5 minutes to reduce by a third, and remove the thyme sprigs.

Make the creamy sauce

Mix the crème fraîche or sour cream, half-and-half, Dijon and Worcestershire. Add to the skillet over low heat, simmer 5 minutes and stir in Parmesan.

Finish and plate

Return the beef and peas for the final gentle warming, checking beef doneness as described in Chef Notes. Toss in the drained pasta, plate in wide bowls and finish with chives or parsley.

Recipe Guidance

Storage

Package the cooked food in shallow airtight containers and refrigerate promptly at 40°F or below; use within 3–4 days. Keep pasta and sauce separate when possible. Do not extend that period when transforming the leftovers into another recipe.

Reheating

Reheat with a little water over gentle heat, stirring until the food reaches 165°F throughout. Avoid a rolling boil; add moisture gradually to restore the sauce around the noodles.

Make Ahead

Prepare and refrigerate the raw sliced vegetables and beef separately up to 1 day ahead. Make the finished dish close to serving for the best pasta and steak texture; see Meal Prep for cooling and reheating instructions.

Serving Suggestions

Serve in wide bowls with the pasta gathered in the center and the beef, mushrooms and peas visible on top. Finish with the listed chives or parsley. No separate ORTC recipe pairing has been selected.

Mary’s Introduction

Why These Flavors Work