Beef Stroganoff with mushrooms and tagliatelle

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the beef cut into thin strips of approximately 5 cm and fry until nicely browned on all sides. Season with salt and pepper to taste. Remove the meat from the skillet and set aside.

In the same skillet, add the remaining butter and sauté the finely chopped onion until translucent. Add the sliced mushrooms and continue to sauté until they begin to soften.

Return the meat to the skillet and add the tomato paste and Dijon mustard. Mix everything well. Pour in the beef broth, cover with a lid, and let simmer over low heat for approximately 30 minutes.