Pappardelle Stroganoff Recipe

Prepare the Brisket

Trim any excess fat from the brisket and cut it into 1-inch cubes.

Slice the Mushrooms

Clean the Hen of the Woods mushrooms with a damp cloth and slice them into 1/2-inch pieces.

Chop the Vegetables

Finely chop the onion and mince the garlic.

Chop the Chives

Chop the chives into small pieces for garnish.

Boil Water

In a large pot, bring salted water to a boil.

Cook the Pasta

Add the pappardelle pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.

Sauté the Brisket

In a large skillet, heat the olive oil over medium heat. Add the cubed brisket and sauté until browned on all sides, about 5-7 minutes.

Add Onions and Garlic

Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.

Cook the Mushrooms

Add the sliced Hen of the Woods mushrooms to the skillet and cook until they are soft and browned, about 5-6 minutes.

Add Broth and Seasoning

Pour in the beef broth, and season with black pepper and paprika. Bring to a simmer and let cook for 10 minutes.

Add Creme Fraiche

Stir in the creme fraiche, mixing until well combined and heated through. Adjust seasoning if necessary.

Combine Pasta and Sauce

Add the cooked pappardelle pasta to the stroganoff sauce and gently toss to combine.

Garnish

Serve the Pappardelle Stroganoff hot, garnished with chopped chives.