Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(92 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins Plus freezing

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
614
protein
38g
carbs
81g
fat
18g
saturates
7g
fibre
0g
sugar
4g
salt
0.94g

Ingredients

  • 400g beef rump steak, trimmed
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 300g small button mushrooms
  • 400g pappardelle pasta
  • 3 shallots, finely chopped
  • 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

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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.

Recipe from Good Food magazine, January 2009

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Comments

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lyegreen's picture
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I've made this several times now - it has been delicious and very well received by everyone. I read the comments about the beef being tough and made it with braising steak, keeping the quantities the same. I seared the steak, added it to the casserole dish and then followed the recipe with the other ingredients. After bringing it up to boiling point in the microwave, I cooked it for a further 2 1/2 hours in the oven at 140 degrees. The pasta looked good but I was swayed by the many requests for roasties which were great for mopping up the sauce! An excellent recipe.

catpear's picture
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My husband really enjoyed this meal. I liked it but if I was to make it again I would use less of the mustard and add some garlic.

sailor1's picture

Par Excellent recipe ....will certainly repeat very shortly

adamhurst's picture
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Loved this, tasted reaaly good. Only change we made was to double the amount of creme fraiche and flour to thicken and reduce the punch of the sauce a tad.

tonykerr's picture
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Quick, simple and very tasty.

sueb51's picture
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Simple to make and tasty. Used stir fry beef, garlic olive oil and added a splash of sherry towards the end with a little smoked paprika. Used natural yogurt as I didn't have creme fraiche - worked well. Cooked the pasta with a little garlic olive oil and smoked paprika too and used Schwartz tube of ready chopped parsley as I didn't have fresh - will definitely cook again.

julielou41's picture
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This was really delicious! I had the opposite problem to what several reviewers have mentioned here, and had to thin my sauce out with a little more water (and I'd already used the stock). Maybe it was because my creme fraiche measurements were VERY generous! It was absolutely lovely and my boyfriend and I loved it. SO so easy to make, too!!

gemr22's picture
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Really yummy. Made exactly as it said. The key to the beef being tasty is to trim really well and cut really thinly - I managed to do this without freezing (but with a very sharp knife!). It was gorgeous with the pasta. I couldn't find fresh pappardelle pasta (wanted fresh because I think its nicer - and faster) so used tagliatelle. Was gorgeous with the herb through it and I'm not even normally a fan of parsley. The sauce is thick and rich. We'll definitely be having again!

vickpole's picture
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This was yummy and easy. I used onion instead of shallot and added some whisky and paprika as recommended. I'm glad I did otherwise i'm not sure whether it would have been bland. We didn't fancy it with the pasta so served it with rice, it's a good midweek meal.

pennyrid's picture
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Just made the stroganoff without the pasta. Added some slices of green pepper with the mushrooms and used plain yoghurt instead of creme fraiche. Served with brown rice - delicious!

antower1's picture
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Very good recipe which all the family enjoyed. Prefer it with rice though !!

hannastenvall's picture
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Loved it!

emsmith's picture
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My husband and I have a 'grown-up pasta' night once a week when we indulge in something that the kiddies would more than likely turn their noses up at and this fit the bill perfectly. I soaked a handful of dried porcini to the stock and added a generous splash of Marsala when cooking the shallots (and I'm guessing brandy would work really well too) and it was just lovely.

Ferrari butterfly's picture

very tasty!

midgeholeberyl's picture
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Definitely 5 stars. I used half the quantity of meat and mushrooms (for 2 people) but kept the amounts of onion and sauce as specified. Delicious, quick and easy.

archangelrich's picture
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I found this quite tasty - added a dash of worcestershire sauce as well. Served with cabbage and leaks, which were wonderful for mopping up the sauce.

meabhciara's picture
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i've made this lots of times now and usually use wholegrain mustard with honey/whiskey instead. really good. kids love it

cilgincook's picture

recipe is followed. i just didn't find the tomato paste right in this not only it didn't give appetising appearance to the sauce but also imbalance the dish :-(( . i added sliced baby gherkins absolutely delicious salty, sour and a bit crunchy. Definitely i'll try again. (without tomato paste)

janie2go's picture
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This was so easy to make and tasted and looked gorgeous! Smart enough to serve to friends for a casual dinner. I added a tbsp of brandy at the end yum!

vicwiggers's picture
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This was amazing. I put extra Beef in....perfect! Will definately make again.

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