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Beef Stroganoff is more than just a dish; it’s a culinary hug that beckons you to the table with its rich flavors and comforting aroma. This creamy, savory meal has its roots in Russian cuisine, where it was first crafted in the 19th century. Originally made with sautéed beef and a decadent sauce, this dish has evolved over the years, adapting to various tastes and preferences across cultures. Today, Beef Stroganoff is recognized not only for its comforting qualities but also as a versatile dish that can be tailored to suit any occasion, whether it's a cozy family dinner or an elegant dinner party.

Creamy Roasted Red Pepper Penne

Discover the comforting allure of Beef Stroganoff with this detailed guide. This classic dish, rooted in 19th-century Russia, combines tender beef with a creamy, savory sauce, making it a favorite across cultures. Explore essential ingredients, cooking tips, and modern variations to impress at any dinner table. Whether you opt for traditional egg noodles or experiment with new sides, Beef Stroganoff offers a satisfying culinary experience perfect for family dinners or special occasions.
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Ingredients
  

12 oz penne pasta

2 large red bell peppers

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1 cup grated Parmesan cheese

1 tsp smoked paprika

1 tsp Italian seasoning

Salt and black pepper to taste

2 tbsp olive oil

Fresh basil leaves for garnish

Instructions
 

Roast the Red Peppers: Preheat your oven to 450°F (232°C). Halve the red bell peppers and remove the seeds and stems. Arrange them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes or until the skins are blistered and charred. Once roasted, transfer the peppers to a bowl and cover with plastic wrap to steam for about 10 minutes. Once cooled, peel off the charred skins and set the roasted peppers aside.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente, typically about 8-10 minutes. Drain the pasta and reserve about ½ cup of the pasta water, then set the pasta aside.

      Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant—this should take about 4-5 minutes.

        Blend the Peppers: In a blender, combine the roasted red peppers, sautéed onion and garlic, heavy cream, vegetable broth, smoked paprika, Italian seasoning, and a generous pinch of salt and black pepper. Blend until the mixture is smooth and creamy, ensuring no lumps remain.

          Combine & Cook: Pour the smooth pepper sauce back into the skillet, setting the heat to medium. Stir in the cooked penne, ensuring the pasta is well-coated in the sauce. If the sauce appears too thick, gradually add some of the reserved pasta water, adjusting until you achieve your desired consistency.

            Add Cheese and Serve: Incorporate the grated Parmesan cheese into the pasta, stirring until it melts and blends into the sauce, creating a rich and creamy texture. Taste and adjust the seasoning with more salt and pepper to suit your preference.

              Garnish and Enjoy: Serve the creamy penne hot, garnished with fresh basil leaves and an additional sprinkle of Parmesan cheese if desired for an extra touch of flavor.

                Prep Time, Total Time, Servings: 15 min | 50 min | Serves 4