The Singing Cricket Cafe Beef Stroganoff with Bowties Farfalle
Elevate your home-cooked meals with The Singing Cricket Cafe Beef Stroganoff with Bowties Farfalle—an upscale twist on a classic comfort dish. This recipe combines tender strips of beef sirloin, savory cremini mushrooms, and a luscious, velvety sauce made with sour cream, Dijon mustard, and a hint of paprika. Served over perfectly cooked al dente farfalle pasta, this dish delivers a delightful balance of creamy richness and satisfying textures. Simple yet elegant, it’s ideal for a cozy family dinner or an impressive gathering with friends. Ready in just 45 minutes, this beef stroganoff pairs gourmet flavors with weeknight convenience, making it a must-try recipe for pasta and comfort food lovers alike.
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Recipe Information
Ingredients
- 12 oz Bowtie (Farfalle) pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 8 oz Cremini mushrooms, sliced
- 1 lb Beef sirloin, thinly sliced into strips
- 2 tbsp All-purpose flour
- 2 cups Beef broth
- 1 cup Sour cream
- 1 tbsp Dijon mustard
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional garnish)
Instructions
Cook the bowtie (farfalle) pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the thinly sliced beef sirloin to the skillet and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 4-5 minutes until browned. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet.
Add the diced onion and cook for 2-3 minutes until softened, stirring occasionally.
Stir in the minced garlic and sliced mushrooms. Cook for an additional 5-6 minutes until the mushrooms have released their liquid and are golden brown.
Sprinkle 2 tablespoons of all-purpose flour over the onions and mushrooms. Stir well to coat the mixture evenly.
Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and let cook for 3-4 minutes until it begins to thicken.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until smooth and creamy.
Return the cooked beef to the skillet and simmer for another 5 minutes to heat through and allow the flavors to meld.
Season the stroganoff with the remaining salt and black pepper to taste.
Serve the beef stroganoff over the cooked bowtie pasta, garnishing with chopped fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
