Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(104 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 (111)

pennyrid's picture

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

Very good recipe which all the family enjoyed. Prefer it with rice though !!

hannastenvall's picture

Loved it!

emsmith's picture

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

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

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

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

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

This was amazing. I put extra Beef in....perfect! Will definately make again.

vicwiggers's picture

Love the recipe, great tastes. I made this for two, however gave 200g per person and it worked perfectly. Will definately make again.

missdunn21's picture

really really tasty and went down a real treat. I bought cheap rump steak, sliced into small thin slices and literally flash fried it on each side just to colour it as id read reviews saying the meat was too tough even with expensive cuts. our guests commented on how nice and soft the steak was though so worked really well. Will definately be making again

rachelmccann's picture

Made this for a quick tea, both my partner and i really enjoyed it, so very tasty. Would i be right in thinking that this sauce would be lovely over some steak, if i add some black pepper? It is delicious.

bethocallaghan's picture

I had spring onions to use up so used those instead of the shallot (all the green bit as well) also had a couple of portebello mushrooms in the fridge so just chopped these up small instead of using hte button mushrooms. It was nice but feel it was missing something (probably the paprika) but loved the herby pasta - will definetly serve strog with pasta again.

mrsbrain's picture

Absolutely delicious and extremely quick and easy - used tagiatelle pasta and it was a lovely change to rice.

huskymoma's picture

tryed this last night with some left over beef from sunday mmmm it was fab i can recomend it to anyone

roxanne_treacy's picture

Very tasty indeed. Thought pasta was a bit much with it so reverted to rice - the nuttiness of brown rice works really well with it. Will definetely make again

katycooks's picture

I would only ever use fillet steak for a stroganoff, and I added a good splash of brandy to add some "warmth" - but other than that I followed the recipe as written. I'm a big fan of Beef Stroganoff so I was intrigued as to how it would work with parsley pasta. The result was absolutely delicious. I think pasta works even better than rice and this will be my recipe of choice in future.

baltar's picture

Made this for a dinner party. The guests said it was good, but the beef (despite its being a very good cut) was tough and dry. One of the guests is a chef and said that to avoid this one would have to cut the beef into super-thin slices then "flash-fry" it. Meaning that the searing of the beef (in Step. 1) should not take more than a few seconds (in a very hot frying pan). I may try it again and "flash-fry" the beef to see if it improves the texture.


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