Beef Stroganoff Rigatoni Recipe

Ingredients:

12 ounces rigatoni pasta

1 pound beef stew meat, cut into bite-sized pieces

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 tablespoons all-purpose flour

1 cup beef broth

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions:

1. Cook rigatoni pasta in salted boiling water until al dente. Drain and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Sear beef until browned on all sides. Remove and set aside.

3. In the same skillet, sauté onions until translucent, then add garlic and cook for 1 minute.

4. Sprinkle flour over the onions and stir for 1–2 minutes. Gradually add beef broth while stirring, ensuring no lumps remain.

5. Stir in heavy cream, Dijon mustard, smoked paprika, salt, and pepper. Simmer for 5 minutes.

6. Return the seared beef to the skillet and cook until tender, about 10 minutes.

7. Toss the cooked rigatoni in the sauce until well-coated.

8. Serve hot, topped with grated Parmesan cheese and garnished with fresh parsley.