Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(107 ratings)

Prep: 10 mins Cook: 20 mins Plus freezing


Serves 4
If you usually serve stroganoff with rice, try it with pappardelle pasta instead - it works beautifully with the creamy sauce

Nutrition and extra info

Nutrition: per serving

  • kcal614
  • fat18g
  • saturates7g
  • carbs81g
  • sugars4g
  • fibre0g
  • protein38g
  • salt0.94g
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  • 400g beef rump steak, trimmed
  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g small button mushroom
  • 400g pappardelle pasta
  • 3 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp plain flour
  • 300ml beef stock
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato purée
  • 3 tbsp crème fraîche
  • ½ x 20g pack flat-leaf parsley, chopped


  1. Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.

  2. In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.

  3. Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.

  4. Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.

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Comments (122)

frandmckay's picture

Why are people so worried about paprika? WHO CARES if your neighbor wants to add it but it's not "traditional"? Guess what I never search for: "How to make X using only traditional ingredients available at the time the dish was introduced to the world." Lighten up.

james000_1's picture

Made this tonight using exact ingredients and it went down well with my family as two of them are fussy so thumbs up and shall be making this again

hass84's picture

needs three or four tablespoons of paprika added to it... then its good.

CazzaTazza's picture

This is SO good! I made it just as the recipe states. Love it :)

danaplum's picture

I have been given some gorgeous fillet steak from my mother in law who works at a butchers and my partner has demanded i make stroganoff with it for tea tomorrow night.
I will be seasoning the meat with paprika, I don't think there will be any need to but the fact that it is infuriating user HV1 is reason enough! i will feed back once it has been made ( :

HV1's picture

The proper recipe does NOT include Paprika, why are people adding it. Sour cream, onions, steak and lovely meal by following the proper recipe, but NOT Paprika never incuded.

frandmckay's picture

Who cares? If someone wants to add paprika why is your world ending? Food should taste good and be enjoyed, so unless the offending chef is using this recipe to write a book on "Traditional and Historically Accurate Russian Cooking" there are more important things to worry about.

HV1's picture

Please, please, please stop adding Paprika to this. This is not the Russian way, they did not have paprika. It is artificial to this recipe and totally unnecessary if seasoning correctly. Thank you for listening to a chef. xxxx

Joesyjo's picture

Easy and delicious. I will be making this again and again. I added garlic and paprika as recommend in other comments.

HV1's picture

No way should paprika be added, original recipe does not have it in, because it was unobatainable, why add to a proper recipe or change it????????????????????

rachel_k's picture

Funnily enough I think most people on this website are looking for tasty food rather than a historical re-enactment. No need to rip people apart just because they're giving feedback on what they enjoyed.

dwatson27's picture

Made this again tonight for the first time in almost a year. It's so easy to make and most of the prep can be done earlier and kept in the fridge until you are ready to throw it all together. Added a couple of cloves of garlic at the same time as the shallots. Extra seasoning with a couple of teaspoons of paprika to personal taste. My allergy conscious daughter loved it and my husband said it was restaraunt quality! I won't leave it so long next time!!

HV1's picture

Please detail the 'allergies' you daughter has. There is nothing in there to cause any allergy unless dairy intolerant. :-) x

lurvlyloz's picture

This was lovely. Simple, accurate recipe. Will definitely make again

bikerbell's picture

This was really nice. I halved the recipe for the 2 of us. Used thinly sliced small onion instead of shallots. Added a splash of brandy and didn't use the tomato paste, also seasoned it with a little paprika. Will do again.

LeighLV's picture

I gave this a tweak or two but it turned out delicious.
I used sour cream as I had no creme fraiche. I seasoned the meat liberally with Paprika and I added a garlic clove to the shallots.
Really tasty, the herby pappardelle goes really well with the sauce.
Even a hit with the picky 7yr old, can't say fairer than that!

HV1's picture

No, no, no. no NO paprika, not traditional, why did you add it?????????? Disgusting and it is a totally different dish xxxx

wenvoeguy's picture

We made this in January 2016 with some beef sirloin left over - which we thinly sliced. Did not change the recipe much and it was a great success. We found the large dollop of mustard gave a good sour to combine with the sweetness of the cream - did not add wine or brandy.

x-x-x-faerie-x-x-x's picture

Yummy yum, yum! Added garlic and a splash of brandy (just because it's stroganoff) everyone loved it including my 2 year old who went back for seconds :0) Happy mummy.

debraculldodd's picture

A very tasty dish but not at all what we expected. For it to taste like Stroganoff as I know it, I'd add paprika and lemon juice next time after reading some other recepies. Still very pleasant though. I'd also switch Dijon for wholegrain as it packs more of a punch. This is great if you prefer to avoid stronger flavours though.


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