Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(102 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 (110)

abena_edwards's picture
4

very easy to make and very tasty too!

ribeyeguy's picture
1

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...

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
5

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
4

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
5

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
5

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. .

yellowchair's picture

Made this as something different to serve with pasta, and loved it! Simple to make and very tasty. However, when I make it again I will probably not use butter to fry the mushrooms and the beef, just oil. Im not a butter lover. A great easy family meal!

rack-of-ribs's picture

Leacmac83, perhaps the creme fraiche split as you may have added if the sauce was boiling. Add the creme fraiche at the very just to heat through, serve immediately and use Hot plates or dishes to serve. . I use to have that problem all the time.
Hope this helps.

bubina's picture
5

Definitely a new favourite :) I made this for 2, and used 300g beef, but left the quantities for the sauce the same, so there'd be plenty :) I omitted the shallots, parsley and flour, and just used half the amount of beef stock.

Will definitely make this again.

leamac83's picture

Ok, i had one issue with this dish, the creme fraiche split when i added it, everything was going fine and then it went in and turned it into a horrible lumpy mess. Wont make again, dont know what i done wrong?

northernminx's picture
4

Didnt change a thing and loved this dish!

savanskisan's picture

Yet another ABSOLUTELY delicious recipe from Good Food. This was SO easy to make and very light on the `tummy`! I used penne pasta instead as I had plenty of it. Definitely make it again and I give it 5 stars!

sallynicholls's picture

really easy to make, even the children loved it, i dont like onions so i didnt add the shallots, i dont think it made that much of a difference, also added a little garlic - lovely

runnyeyes's picture
4

Excellent. Used 200g of steak as meal was for 2 people..but didn't alter mushroom and sauce measurements...only a little left over. Added 75 ml of red wine to make stock to 300ml. Fresh pasta..excellent.

runnyeyes's picture
4

Excellent. Making for 2, so halved the meat..but kept the sauce quantities as above..only a little left over. Added 75ml wine to make up to 300ml of stock. Fresh pasta..brilliant.

r8ch4food's picture
5

This is lovely! So easy and quick to prepare.

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