Cook mode · Meat
Classic Beef Stroganoff over Fettuccine
Tender beef, golden mushrooms, and a creamy mustard sauce make this classic stroganoff a comforting supper over ribbons of fettuccine. Choose organic produce, dairy, and beef where available for a wholesome, home-cooked touch.
50 min · serves 4
Watch it being made — pause anytime and follow along at your own pace.
10:00Step 1 of 7
Prepare the ingredients
Slice the onion and mushrooms, mince the garlic, and chop the parsley. Pat the beef dry and cut across the grain into strips about 1/2 inch thick and 2 inches long. Set a large pot of water on to boil for the fettuccine.
On the counter
- Organic beef tenderloin (fillet), trimmed1.1 lb (500 g)
- Fettuccine12 oz (340 g), dry
- Olive oil2 tablespoons, divided
- Organic yellow onion1 medium, thinly sliced
- Organic garlic1 clove, minced
- Organic unsalted butter1 tablespoon
- Organic cremini or white mushrooms9 oz (250 g), cleaned and sliced
- All-purpose flour1 tablespoon
- Organic full-fat crème fraîche150 g (about 2/3 cup), brought toward room temperature
- Prepared English mustard1 tablespoon
- Low-sodium beef stock100 ml (scant 1/2 cup)
- Fine sea salt1/2 teaspoon, plus more to taste and for pasta water
- Freshly ground black pepper1/4 teaspoon, plus more to taste
- Organic flat-leaf parsley2 tablespoons, chopped
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