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Tender beef, mushrooms, and onions simmered in a creamy alouette alfredo sauce with farfalle pasta, baby spinach, and garlic.
Farfalle is probably my favorite pasta. I just know anything I put with it is going to be hearty, cheesy, and delicious. Today I was in the mood for stroganoff. It’s semi chilly out, I had a hunk of beef in the fridge and the thought crossed my mind two days prior so I figured why not. This recipe is structurally very similar to stroganoff it has thick noodles, tender chunks of simmered beef, and that tangy rich sauce we all love. but it has a bump in flavor from alouette cheese that adds extra creaminess, earthiness from handfuls of spinach, and a heavy hand of black pepper. Check out my tips and tricks below for the best beef and creamy Farfalle. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BEEF AND CREAMY FARFALLE
alouette cheese: alouette is a soft baby brie spread. you typically find it in the refrigerated section somewhere between cheese and cream cheese/butter it adds a tangy richness that nothing really replicates it a staple for the back of my fridge since it makes for super creamy pasta sauces.
simmer the beef: for this recipe, you don’t need the fanciest cut of beef. the beef should be simmered to fork-tender. to cut down on the cooking time cut the beef into bite-sized pieces prior to cooking. simmer the beef till fork tender which could be more or less time depending on the size of the meat.
season the beef: remember to toss the beef in spices prior to cooking. there is nothing worse than a flavorful sauce with bland beef. the seasoning prior to searing to help penetrate the meat with flavor.
flour and thickening: depending on how fatty your beef is you may need more flour. add more flour if the oil is still visible. you want to make sure your entire pot is coated with enough flour. the flour keeps the fat from separating. you want to make sure your sauce is together before adding the alouette and sour cream
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