Name: Creamy Beef Stroganoff Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Russian-inspired / European
Ingredients: 1 lb (454 g) beef sirloin (or flank/skirt), trimmed and sliced thinly against the grain; 12 oz (340 g) dry pasta (egg noodles, pappardelle, or fettuccine); 3 tbsp (42 g) unsalted butter; 2 tbsp (27 g) extra-virgin olive oil; 1 large (about 150 g) large yellow onion, thinly sliced; 3 cloves (about 9 g) garlic, minced; 2 tbsp (16 g) all-purpose flour; 1.5 cups (360 ml) beef stock (or low-sodium beef broth); 1 cup (240 ml) heavy cream; 2 tsp (about 10 g) Dijon mustard; 1 tbsp (15 g) Worcestershire sauce; 1 tsp (2 g) smoked paprika; 2 tbsp (about 8 g) fresh parsley, chopped (for garnish); 1 tbsp (14 g) optional finishing butter (unsalted)

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