The Singing Cricket Cafe Beef Stroganoff With Bowties (Farfalle)

With a delicious marinade and mouth-watering sauce, this dish offers all the right mix of flavors. I used sirloin and *accidentally* let it marinate for well over 24 hours. Time estimate does not include marination time.

• Ready In: 35 mins
• Serves: 2-4

Ingredients

• For the Meat

• 1 1⁄4 lbs  sirloin, sliced 2 x 1/4 inch

• For the Marinade

• 2  teaspoons soy sauce
• 2  tablespoons Worcestershire sauce
• 1  teaspoon mustard powder (or prepared Dijon)
• 1⁄4 teaspoon black pepper
• 1  teaspoon  minced garlic (fresh or jar)

• For the Mushrooms and Onions

• 3⁄4 cup onion, sliced
• 1⁄2 teaspoon garlic, minced
• 2 1⁄2 cups cremini mushrooms or 2 1⁄2 cups button mushrooms, sliced

• For the Sauce

• 1⁄4 cup red wine (optional)
• 14  ounces beef broth
• 1⁄2 teaspoon Dijon mustard (or mustard powder)
• 1  tablespoon cornstarch
• 2  tablespoons water
• 1⁄2 teaspoon fresh parsley
• 1⁄2 teaspoon fresh thyme
• 1⁄2 teaspoon rosemary, dried, minced
• 2  cups  dry pasta such as farfalle pasta (bowtie)
• 4  cups broccoli florets, blanched 5 minutes
• 3⁄4 cup sour cream

Directions

1. Marinate beef at least one hour.
2. Sauté onions, garlic and mushrooms; Remove from pan.
3. Sauté beef in hot pan in two batches; Return mushrooms to pan; Deglaze with wine; Add stock, mustard and herbs.
4. Combine cornstarch and water; Thicken beef and sauce mixture with cornstarch slurry; Stir in sour cream.
5. Cook egg noodles 10 minutes; Drain.
6. Drop broccoli in pot of boiling water for 5 to 6 minutes.
7. Plate pasta and top with broccoli and stroganoff.