Beef Stroganoff with Pasta

Ingredients

• 400 g penne
• Salt
• 500 g beef fillet (tenderloin)
• 1 Shallot
• 200 g mushrooms
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 1 tsp hot paprika powder
• 20 ml brandy
• 150 ml beef stock
• 1 tsp sharp mustard
• 50 g sour cream
• pepper (ground)
• 2 tbsp butter

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Pat the beef fillet dry, slice into strips. Peel and halve the shallot, then cut into thin slices. Clean the mushrooms and slice them.

3. 3.

   Sear the beef strips in hot oil until browned all over, then remove from pan. In the remaining drippings, sauté the shallot pieces briefly, add the mushrooms for 1-2 minutes. Stir in tomato paste and paprika, deglaze with brandy. Add a splash of stock and simmer gently for 2-3 minutes. If needed, add more stock, stir in mustard and sour cream, then return the beef strips to the sauce. Do not boil; let it thicken for another 3-4 minutes. Season with salt and pepper.

4. 4.

   Toss the drained pasta briefly in hot butter, plate it, spoon the beef stroganoff over the top, and serve immediately.