Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(110 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 shallots, 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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Stacy90
10th Mar, 2017
5.05
I'v recently started making food from scratch and I made this tonight as it looked simple. Well it was so easy to make as I had most of the ingredients anyway and I followed every part of the recipe it tasted perfect my husband agreed but most of all my 5 year old daughter gave it 2 thumbs up so it must of been good. Give it a try you won't be disappointed
kelznzau
4th Feb, 2017
5.05
Made this as per the recipe, except I used coconut creme instead of creme fraiche, and red onion instead of shallots. I also added chopped zucchini (with the mushrooms). I made my own dijon mustard, rather than store bought. This dish was really nice, and a hit with my hubby who thought it was extremely "tasty", and quickly scoffed it down. I think the key is to season (I used flakey salt and freshly grounded pepper) both your meat and your veg very well, and get a really good heat when it comes to both browning the meat, and thickening the sauce.
cookingshirls's picture
cookingshirls
16th Jan, 2017
I made this yesterday and it was indeed delish. And just like lots of you did, I added some paprika - plus garlic and fresh basil to it. I also added a tab or two of Marsala as I had it in the larder. Definitely thumbs up!!
frandmckay
7th Jan, 2017
Why are people so worried about paprika? WHO CARES if your neighbor wants to add it but it's not "traditional"? Guess what I never search for: "How to make X using only traditional ingredients available at the time the dish was introduced to the world." Lighten up.
james000_1
3rd Jan, 2017
Made this tonight using exact ingredients and it went down well with my family as two of them are fussy so thumbs up and shall be making this again
hass84
6th Dec, 2016
needs three or four tablespoons of paprika added to it... then its good.
CazzaTazza
8th Nov, 2016
5.05
This is SO good! I made it just as the recipe states. Love it :)
danaplum
2nd Nov, 2016
I have been given some gorgeous fillet steak from my mother in law who works at a butchers and my partner has demanded i make stroganoff with it for tea tomorrow night. I will be seasoning the meat with paprika, I don't think there will be any need to but the fact that it is infuriating user HV1 is reason enough! i will feed back once it has been made ( :
HV1
1st Oct, 2016
The proper recipe does NOT include Paprika, why are people adding it. Sour cream, onions, steak and lovely meal by following the proper recipe, but NOT Paprika never incuded.
frandmckay
7th Jan, 2017
Who cares? If someone wants to add paprika why is your world ending? Food should taste good and be enjoyed, so unless the offending chef is using this recipe to write a book on "Traditional and Historically Accurate Russian Cooking" there are more important things to worry about.

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benjijenn
15th Apr, 2017
Can this be frozen once cooked? I'm on my own and tend to batch cook and freeze meals so I have a choice. P.s I will also be adding paprika!
goodfoodteam's picture
goodfoodteam
16th Apr, 2017
Thanks for your question. The consistency of this recipe will be better if you don't freeze it. You could cut the recipe by half and eat it over a couple of days.
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