Beef Stroganoff
with Bowtie Pasta & Fresh Parsley
Ingredients
- 10 oz Ground Beef
- 6 oz Bowtie Pasta
- 4 oz Cremini Mushrooms
- 1 Yellow Onion
- 2 cloves Garlic
- 1/4 cup Grated Parmesan Cheese
- 1 bunch Fresh Parsley
- 1/3 cup Crème Fraîche
- 1/2 cup Beef Stock Concentrate
- 2 tbsp Butter
- 1 tbsp Worcestershire Sauce
- 2 tbsp Sherry Vinegar
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the mushrooms. Remove the honey from the refrigerator to bring to room temperature. Leave and discard the stems and ribs of the kale; roughly chop the leaves.
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Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.
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Cook the beef & vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and lightly browned.
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Finish the pasta & serve your dish
To the pan, add the cooked pasta, demi-glace, butter, chopped kale, and half the reserved pasta cooking water. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is coated and the kale is slightly wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan and chopped walnuts. Enjoy!
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