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

huskymoma's picture
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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
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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
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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.

midgeholeberyl's picture
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Excellent. The easiest Beef Stroganoff I have ever made. Full of flavour too.

abena_edwards's picture
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very easy to make and very tasty too!

ribeyeguy's picture
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Bizarre recipe. Tomato puree? Rump steak? The reason everybody found the steak tough was... rump steak is tough. Stroganoff should only be made with fillet. And without tomato puree. Had to laugh at many of the comments- swap out half the ingredients and then at the end say what a great recipe it is...

magann's picture
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Nice

ClaireC by the Sea's picture

I have to agree with two of the other comments above...the beef was not good...no fault of the recipe though as everything else was 100% delicious. Think I'll try it with a better cut of beef next time? Or try rump again and do the freezer step...as I missed this part out due to being hungry!! Perhaps I didn't slice it thin enough...it was chewy and quite frankly spit-outable! The sauce on the other hand is a revelation to me! Fantastic flavour in hardly any time at all. The tablespoon of flour in at the onion stage and before the stock has opened up new possibilities for me in the sauce department...if I have any further luck with the steak next time, I'll leave another comment to update this one.

sercombe's picture

Amazing, what more can I say!

redsetter5's picture
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Beautiful. I served with Crunchy New Potatoes and a selaction of veg- so tasty. Will be making this again - and again - then maybe again !

jb5370's picture
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Mememe - I had the same problem with the rumpsteak. I don't know if I didn't cook it long enough or too long! I would probably make this with big mushrooms rather than beef again. I used wholegrain mustard like HelenB and half fat creme fraiche. Sauce was delicious but as I say, disappointed with the beef.

annaayling's picture
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Easy and yummy. That freezing the beef for 45 mins then slicing it really thin thing really works! Genius!

ldraftery's picture

it was easy to make but the beef rump steak did seem a little tough- does anyone have any suggestions as to where i could have gone wrong with that?

HelenElMettouri's picture
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I made this for friends last week and was really pleased with the response. I used wholegrain mustard instead of Dijon, added a glass of red wine and a splash of whiskey towards the end and it added a moreish depth. Wasn't quite enough sauce in my opinion. Swapped the pasta for rice and steamed vegetables. .

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