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, questions and tips

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debraculldodd
13th Jul, 2015
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.
dwatson27
3rd Jun, 2015
5.05
Made this tonight for first time. Not a stroganoff fan but really enjoyed this. Added big clove of garlic to shallots. 3 teaspoons paprika (not smokey)( gradually to taste) and used 3 teaspoons whole grain mustard (gradually to taste)as had no Dijon. My big meat eating hubby said he loved it and would like to try a meat free version using mushrooms and veg (cauliflower ) 4 stars
Dixydean
2nd Mar, 2015
I will be giving this a go but will be adding paprika (surely essential in a stroganoff?!), garlic and brandy. Yum.
madlenka
2nd Oct, 2014
3.8
I glazed the onion then added garlic and paprika, mixed the beef with the flour and added to the pan. Once beef browned added the mushrooms, stock, English mustard and tomato purée. Cooked for good 15-20 minutes before adding in single cream (as didn't have creme fraiche), finally cooked for a further 15-20 minutes till thickened. Used basmati rice instead. Yummy recipe, thanks for inspiration.
helers
13th Jul, 2014
5.05
I did not use the flour (we like a thin sauce) or the tomato puree but did add smoked paprika, garlic and some brandy. I also used some dried prochini mushrooms and used the the liquid to enrich the stock ( I used chicken not beef as I don't like beef stock, personal preference). The result was delicious and freezing the meat before is crucial as it allows you to finely cut the beef which for flash frying is essential. I didn't have any pappardelle but did have some fresh lasagne sheets in the freezer which I sliced to look like pappardelle and it worked. Next time I will try it with a mixture of wild rice and Basmati. Loved it.
Kimbles123
27th Aug, 2013
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
23rd Jun, 2013
I find that a tablespoon of mustard is overpowering. Better make it a teaspoon
kisahmelati
16th May, 2013
5.05
Love this recipe- hubby and I had it with gnocchi. Will make again.
izzowizzo
10th Apr, 2013
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
12th Mar, 2013
5.05
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.

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