230
Flat iron steak stroganoff on pappardelle
(lemmy.world)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 08 Sep 2023
230 points (100.0% liked)
FoodPorn
15954 readers
13 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Looks absolutely delicious! Did you make the pappardelle? If not, what brand did you use?
It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.
I love the light sauce on that, did you have a recipe you could share?
I deflaze the pan I seared the steak in with about a cup of beef stock, then add a spoonfun of Dijon mustard and bring it to a boil. I wait to add a quarter cup of sour cream until things have reduced by about half then stir like crazy to incorporate it into the sauce.
I also let the pasta finish cooking in the sauce, which allows it to soak in the flavors more than if it was just creamed at the last second (dried egg pappardelle is a sauce sponge). That final addition of gelatinized starch from the boiling process is what keeps the sauce stuck to the noodles and not the plate.
That sounds amazing, I'm going to give it a try tonight.
It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.
Edit: it's Garofalo brand