# Components:
→ Beef and Marinade
01 - 1.1 lbs sirloin steak, cut into thin strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 2 cloves garlic, minced
→ Sauce Components
06 - 1 medium onion, finely chopped
07 - 7 oz button mushrooms, sliced
08 - 2 tablespoons ketchup
09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon Dijon mustard
12 - 0.75 cup heavy cream
13 - 0.5 cup sour cream
14 - 1 tablespoon unsalted butter
→ Pasta Base
15 - 10.5 oz penne or fusilli pasta
16 - Salt, for boiling water
→ Topping Elements
17 - 3.5 oz potato sticks (batata palha, store-bought or homemade)
18 - Fresh parsley, chopped (optional garnish)
# Method:
01 - Combine beef strips with olive oil, salt, black pepper, and minced garlic in a bowl. Allow to marinate for 10 minutes.
02 - Boil pasta in a large pot of salted water until al dente. Drain, reserving approximately ¼ cup (60 ml) of the cooking water.
03 - Heat a large skillet over medium-high heat. Sear the marinated beef strips for 2–3 minutes until just browned. Remove from skillet and set aside.
04 - Melt butter in the same skillet. Add chopped onion and sauté until translucent (about 3 minutes). Add sliced mushrooms and cook until softened and lightly golden (4–5 minutes).
05 - Stir in ketchup, tomato paste, Worcestershire sauce, and Dijon mustard. Cook for 2 minutes, stirring continuously.
06 - Reduce heat to medium. Add heavy cream and sour cream, mixing to create a uniform sauce. Simmer gently for 2–3 minutes until the sauce begins to thicken.
07 - Return the seared beef to the skillet. Cook for an additional 2–3 minutes, ensuring the beef is heated through. If the sauce is too dense, add a small amount of reserved pasta water to achieve desired consistency.
08 - Add the cooked pasta to the skillet with the stroganoff sauce. Toss thoroughly to ensure the pasta is evenly coated.
09 - Portion the pasta onto serving plates. Top generously with potato sticks and fresh parsley, if using.
