Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(107 ratings)

Prep: 10 mins Cook: 20 mins Plus freezing

Easy

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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Ingredients

  • 400g beef rump steak, trimmed
  • 1 tbsp butter
    Butter

    Butter

    butt-err

    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
    Shallot

    Shallot

    shal-lot

    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

Method

  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 (118)

Kimbles123's picture

After looking at all the comments I decided to put 1 and half teaspoon on mustard in and half a pint of water then left to simmer for 10 mins. Turned out perfect mustard wasn't over powering at all . Will defiantly make this again

katherinesecoy's picture

I find that a tablespoon of mustard is overpowering. Better make it a teaspoon

kisahmelati's picture
5

Love this recipe- hubby and I had it with gnocchi. Will make again.

izzowizzo's picture

Bad news!
This recipe desperately lacks some alcohol/acid which those cooking it and commenting seem to have wisely added (whisky, wine etc.) Other stroganoff recipes on the site, like those from Olive Magazine, vastly superior. It also really could do with the addition of garlic and paprika. Finally the tomato purée ratio seems off - bit too much.
I feel I've wasted some igredients cooking it. A shame.

janice88's picture
5

This now replaces my regular beef stroganoff recipe that I have used for 20 years! The only change I made was instead of tomato paste I used horseradish which in our opinion enhanced an already wonderful flavour. It is a delicious recipe and one that is now a firm favourite in this household.

niakirtley1's picture
2

didnt like this recipe, the mustard was too overpowering

eleanormayo's picture
5

This was great, I used some veal off-cuts and added smoked paprika & a splash of white wine. Was delish!

hannahkiwi's picture
5

Yum yum. Forgot the mustard but still enjoyed by all.

stevenharrhy's picture
5

Excellent recipe, many thanks for sharing.

cscollins's picture
5

We had this with rice and thought this was delicious. I read through the reviews and took notes. Used 75mls of red wine to make up stock and added 1/2 teaspoon smoked paprika and a crushed garlic clove to the softened red onion (easier to peel than shallots!) and used plain natural yoghurt. I mucked up with the frying of the beef at first as I put ALL of the butter in the pan with the olive oil so had to add more for the onions. Not sure what this did to the calorie count but the beef was so tender it was worth it. Definitely one to keep.

kathy535's picture
3

Thought this was ok but not that special, I preferred it to my husband who really didn't like the mustard in the sauce. Shan't bother again.

triciabrennan's picture
2

Unfortunately I didn't like this recipe. The colour was too orange due to the purée and the flavour was too vinegary from the mustard. Pasta was nice with the parsley though. Won't make again.

missdblack's picture
5

A fantastic stroganoff, full of flavour and easy to make! The only ingredient we skipped out on was the tomato puree as we forgot to buy some, so I added a little more mustard. Still tasted amazing the next day as leftovers. Will definitely make again.

linw333's picture
5

Excellent! Halved the quantity of meat, musrooms and pasta as I was cooking it for two and used fillet steak. Otherwise I followed the recipe exactly and it was perfect. Definitely on e of the best recipes I've tried on this site!

killfrill's picture
5

Tested - very very nice! After reading the comments, I modified the recipe like this: added paprika, white wine and garlic. Also, added spinach, swapped cream with low fat Greek yoghurt and used penne instead of pappardelle as I always have aplenty of penne at home. Basically, mine is a different recipe :D - just kidding! ;)

Oh, the meat - used rump steak and strictly followed the cooking guidance - was incredibly tender!

kimkap's picture
5

A very simple and quick dish to prepare and both my husband and I loved it - will definitely be doing again. Might add a splash of Brandy next time.....

killfrill's picture
5

Do you think I can try this with greek yoghurt instead of fresh cream? I'm kinda on diet...

casafood74's picture
5

This was fab! I read every single comment before I made it and these were the changes I made: I added smoked paprika and garlic to the onions after they had softened; omitted the tomato puree (other people's comments put me off that!); added red wine to make the stock up to 300ml; I used grainy mustard and I blitzed the chestnut mushrooms before adding because my husband and I don't like mushrooms that much so it's a great way of sneaking them into dishes.
I was really interested in people's comments about the meat being tough so I bought fillet, sliced it thinly and flash fried for a minute then covered to rest; it was amazingly tender. We will definitely make this again- we absoultely loved it. Thanks JJ!

toritori's picture
4

tasty recipe but sloppy with pasta! will try rice next time.i griddled my steaks and cooled before thinly slicing and added 2 cloves garlic,paprika and gherkins

whitebait's picture
5

Perfect stroganoff every time. I use polenta as a substitute for pasta and rice.

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