Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(107 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 (117)

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.

midgeholeberyl's picture

Excellent. The easiest Beef Stroganoff I have ever made. Full of flavour too.

abena_edwards's picture

very easy to make and very tasty too!

ribeyeguy's picture

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 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 I missed this part out due to being hungry!! Perhaps I didn't slice it thin 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

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

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

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

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

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.


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