• In a large pot add 6 quarts of water, season generously with salt, and bring to a boil. Add your pasta and cook until tender. Drain pasta and set aside.
  1 lb Bowtie or Fusillini
• Dice onion, mushrooms, and garlic.
  1 Yellow Onion, 3 Garlic Cloves, 8 oz Baby Bella Mushrooms
• Cut your ribeye into 1/2" chunks and coat with all purpose flour, salt, and ground black pepper in a bowl.
  1 lb Ribeye Steak, 3 tbsp All Purpose Flour, 1 tbsp Sea Salt, 1 tsp Ground Black Pepper
• Heat a large skillet to medium-high heat. Add canola oil. Once the oil is hot add the ribeye and cook until the exterior has a golden brown crust on both sides. 1 - 2 minutes per side. Remove ribeye from pan. Do not clean pan.
  1 tbsp Canola Oil, 1 lb Ribeye Steak
• Add butter to pan. Once butter is melted, add diced onion, mushrooms, and garlic. Saute until vegetables are soft and most of the water has cooked out of the mushrooms.
  8 oz Baby Bella Mushrooms, 3 Garlic Cloves, 2 tbsp Unsalted Butter, 1 Yellow Onion
• Add beef broth and bring to a simmer. Add dijon mustard and heavy cream and combine well. Continue simmering for 2 - 3 minutes.
  2 Cups Beef Broth, 2 tbsp Dijon Mustard, 1/2 Cup Heavy Cream
• Add sour cream, cream cheese, thyme, and peas. Stir until all ingredients are combined.
  4 oz Cream Cheese, 1/4 Cup Sour Cream, 1 tbsp Fresh Thyme, 1 Cup Fresh or Frozen Peas
• Remove skillet from heat and add ribeye back to the sauce. Season with salt and pepper to taste.
  1 lb Ribeye Steak

Assemble

• Add pasta to plate. Ladle stroganoff sauce over pasta. OPTIONAL: Grate parmesan cheese and add freshly chopped parsley on top.