Recently I bought a gorgeous, covered, enameled cast-iron pan wherein I concocted my decadent stroganoff to rave reviews. The meal turns out impressively with extra tender beef, covered in perfectly creamy mushroom sauce with cute, curly pasta.

Here’s how I make this hearty, homey dinner, one of our favorite dishes.

Mushroom Beef Stroganoff

• 2 pounds beef stew meat
• 16 ounces fresh mushrooms, sliced
• 2 large onions, chopped
• 1/4 cup butter
• 2 tablespoons flour (for vegetables)
• 2 tablespoons flour (for beef)
• 32 ounces beef broth
• 1 tablespoon Worcestershire sauce
• 2 cups water
• 1 pound (or 500 grams) fusili pasta
• 12 ounces frozen peas
• 16 ounces sour cream
• 1/4 cup Parmesan cheese

Cook the sliced mushrooms and butter on medium high in Dutch oven. Season with salt and pepper. Cook until the water has cooked out and mushrooms and have started to brown.

Add onions. Cook until tender and the onions start to brown. Add 2 tablespoons of flour and cook 1 or 2 minutes, stirring. Add half the broth, then cook a few minutes. Remove vegetables and everything from the pan. Leave remaining bits in the pan. Preheat oven to 350° F.

Add splash of olive oil to the pan on medium high, then add the beef. Season with salt and pepper, browning meat and stirring occasionally. Add 2 additional tablespoons of flour, cooking and stirring another minute. Add Worcestershire sauce and remaining broth, then bring to a boil.

Combine vegetables and beef mixture, plus 2 cups of water, then bring to a boil again. Cover pan with the lid and transfer to the oven. Bake for 75 minutes.

Cook pasta according to package directions in a separate pan before the beef is done. Heat frozen peas in the microwave for 5 minutes.

Drain water from pasta, then stir in the frozen peas. Next, add sour cream and Parmesan, then gently combine pasta with the beef mixture to complete the stroganoff. Serve immediately.