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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eleanormayo
16th Jan, 2013
5.05
This was great, I used some veal off-cuts and added smoked paprika & a splash of white wine. Was delish!
hannahkiwi
14th Jan, 2013
5.05
Yum yum. Forgot the mustard but still enjoyed by all.
stevenharrhy
19th Nov, 2012
5.05
Excellent recipe, many thanks for sharing.
cscollins
18th Oct, 2012
5.05
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
30th Sep, 2012
3.05
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
20th Sep, 2012
2.05
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
30th Jul, 2012
5.05
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
22nd Jul, 2012
5.05
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
20th Jul, 2012
5.05
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
20th Jul, 2012
5.05
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.....

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