Tender Beef Pasta with Creamy Mushroom Sauce

In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente.

Drain and set aside, reserving ½ cup of pasta water in case you need to adjust the sauce’s consistency later.

2. Prepare the Beef:
Season the beef with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Once hot, add the beef in batches (so it doesn’t overcrowd the pan). Brown the beef on all sides, about 3-4 minutes per batch. Remove from the pan and set aside.

3. Make the Mushroom Sauce:
In the same skillet, add the butter and let it melt over medium heat. Add the onion and cook for about 4-5 minutes, until softened.

Add the mushrooms and cook until they release their juices and become tender, about 5-7 minutes.

Stir in the garlic and cook for another minute until fragrant.

Sprinkle the flour over the mixture and stir to combine, allowing it to cook for 1-2 minutes to form a roux.

Gradually add the beef broth, stirring continuously to prevent lumps. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens slightly.

4. Finish the Sauce:
Stir in the mustard, sour cream, and Worcestershire sauce. Season with salt and pepper to taste. Simmer for another 3-4 minutes, until the sauce is smooth and creamy.

Return the beef to the skillet and stir to combine, allowing the beef to heat through and absorb the flavors.

5. Combine with Pasta:
Add the cooked pasta to the skillet, tossing everything together. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.

6. Serve:
Plate the pasta, ensuring each serving is topped with plenty of tender beef and creamy sauce.

Garnish with fresh parsley and serve hot.

Serving and Storage Tips