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 (117)

louisa_holbrook's picture
2

I wanted a recipe to use up some cooked beef, but the sauce turned out like a warm seafood sauce - yuk - it was the most hideous shade of orange with the addition of the tomato puree. The idea of serving with the Pappardelle was nice, but the sauce was a right turn-off!

sallyrivers137's picture
5

I used low fat creme fraiche as on a diet and it was beautiful, tasted like a real treat, served with asparagus and chantaney carrots,

claytoncraft's picture
4

bloody lovely hmm mmm

never changed a thing !

zhagan's picture
5

Yummy. Comes out great with pork as well. Also I add a splash of white wine to the sauce

kristi123's picture
2

Nice simple recipe. Very bland no taste. Add garlic,, chilli and substitute parsley for coriander

zhagan's picture
5

I just added a splash of white wine and it was yummy ! A new fav in the house

juliebahrain's picture
4

Quick and easy. I used sour cream instead of creme fraiche.

pommet1963's picture
5

Used thinly sliced leftover,very rare, rib eye beef and mushroom tagliatelle, delicious !

jenniemarie_stone's picture
5

This was the first stroganoff I had tried and I thought it was really nice! I added a pinch of paprika having seen it in other recipes for this dish. Served with rice but will try the pasta next time. Had no problems with the steak being tough or the sauce splitting. I did not freeze the meat but cut it very finely and flash fried it for less than a minutes. Beautiful dish!

josophine851's picture
5

mmmhhhh!! Very easy and tasty. Will definitely be making this one again.

mikey1972's picture

very nice made a welcome change from tomato based sauce with pasta clean plates all round. i will definately make this again.

paulmc67's picture

Loved this and so does the wife; does what it says on the tin fantastic.......cheers.

charlenep82's picture
5

My partner and I really enjoyed this recipe. We made the meal for two but kept the sauce quantity the same as suggested by others. The sauce is really tasty and goes well with the beef and pasta. A definite favourite.

nikkisha's picture

Made this two nights ago, it was very quick and tasted great. I'll definately make it again

desbralass's picture
5

Having read the above comments,I found the advice very helpful.I'd bought braizing steak and needed a recipe to use it with.I followed the recipe until the stage of adding the creme fraiche,but waited to add it...I cooked the dish in the oven on gas 4 for 1 1/2 hours,then fetched it out,allowing it to cool a little while cooking the pasta.Then I stirred in the creme fraiche...carefully,returned the pan to the oven to keep contents warm.I realised that when I'd dished up that a spoon was going to be needed! Awesome flavour,tender beef and I'll be doing this again.
Oh and for the stock,I used one of those Knorr rich beef stockpots.

samwatson's picture
5

Love this dish, it's a hit with the whole family, even my 2 year old. Flash frying the beef keeps it tender and I used half fat creme fraiche without any problems. Fast and tasty dinner.

grainnegleeson's picture
4

Easy and quick to make! I added some paprika and a splash of marsala just before serving, and I think the sauce needed it for depth. But this will be an easy favourite!

lyegreen's picture
5

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
4

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

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