Beef Stroganoff Pasta Helper

Instructions

• 1

  Insert the wire rack into position 8. Set the oven to Bake, Convection, 375°F, for 24 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Melt the butter in a 10-inch (5½-quart) Dutch oven over high heat. When foaming, reduce the heat to medium and add the onion. Cook, stirring for 3 minutes, or until soft. Increase the heat to high and add the beef. Cook, stirring for 4 minutes, breaking up the meat, until browned.

• 3

  Add the mushrooms and cook for 2 minutes, then add the paprika and 1 teaspoon of the salt and stir. Add the wine, scraping the base to deglaze the pot.

• 4

  Add the stock and cream and bring to a boil. Stir in the pasta and cover.

• 5

  Once preheated, place the pot in the oven and cook for 24 minutes. When the Rotate Remind signals, carefully remove the lid, stir the pasta, cover and continue cooking.

• 6

  The pasta should be al dente and the sauce slightly reduced. If not, cook it a little longer.

• 7

  Remove the pot from the oven and carefully remove the lid. Add the sour cream, cornichons, dill, remaining ½ teaspoon salt and pepper and stir to combine.

• 8

  Divide among bowls, top with cornichons, dill and pepper and serve.