Beef Stroganoff

I’m excited.

Know why? ’cause peanutbutter will be home on our anniversary. Yes, I know, it’s 142 days away but I can’t help it. I miss him a lot.

My mind is running over a few lists right now – where to go, what to do, what to cook for him when he’s here. He’ll only be here for a month and that is a pretty short time. I want him to spend as much time as he can with me and with ykaie.

You must think its weird that I’m already planning up something that is almost five months away. Well, I just thought I’d share that with you.

And since it is still the start of the year, I thought I’d also share with you the recipes of what we had for New year’s eve and New year’s day. Let me start with this. I hope you don’t mind.

We had our Beef Stroganoff over mafalde. Mafalde is a ribbon type of pasta that is rectangular in shape. I prefer fettucine, though because I want my pasta to be really saucy. It’s hard for  mafalde to be saucy because its kinda wide.


Beef Stroganoff

  • Author: The Peach Kitchen


  • 300g mafalde pasta, cooked according to package directions
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 500g beef sirloin, cut into strips
  • 1 can button mushroom, sliced
  • 2 cups sour cream
  • parsley for garnish
  • salt and pepper to taste
  • a pinch of nutmeg {optional}


  1. Melt 2 tbsp of butter in a large skillet on medium heat.
  2. Add the strips of beef and brown on each side. Your temperature needs to be high enough to brown the beef, but not so high as to burn the butter.
  3. Sprinkle beef with some salt and pepper.
  4. Remove beef from pan and set aside.
  5. In the same pan, sauté garlic and onions, allowing them to soak up any meat drippings.
  6. Add the remaining 2 tbsp of butter and the mushrooms.
  7. Stir occasionally for about 4 minutes.
  8. If you have nutmeg, add the nutmeg and stir.
  9. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce.
  10. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle.
  11. Stir in the beef.
  12. Add salt and pepper to taste.
  13. Top cooked mafalde pasta with sauce and garnish with chopped parsley.

Did you make this recipe?

Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

Never miss a recipe

Get updates on your inbox, 100% spam-free
You May Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook