Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(149 ratings)

Prep: 10 mins Cook: 20 mins Plus freezing


Serves 4

If you usually serve beef 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 shallots, 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, questions and tips

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2nd May, 2016
Made this again tonight for the first time in almost a year. It's so easy to make and most of the prep can be done earlier and kept in the fridge until you are ready to throw it all together. Added a couple of cloves of garlic at the same time as the shallots. Extra seasoning with a couple of teaspoons of paprika to personal taste. My allergy conscious daughter loved it and my husband said it was restaraunt quality! I won't leave it so long next time!!
1st Oct, 2016
Please detail the 'allergies' you daughter has. There is nothing in there to cause any allergy unless dairy intolerant. :-) x
dhoohar's picture
19th Jul, 2018
Hey! You didn't mention the paprika! ;)
10th Apr, 2016
This was lovely. Simple, accurate recipe. Will definitely make again
3rd Mar, 2016
This was really nice. I halved the recipe for the 2 of us. Used thinly sliced small onion instead of shallots. Added a splash of brandy and didn't use the tomato paste, also seasoned it with a little paprika. Will do again.
13th Jan, 2016
I gave this a tweak or two but it turned out delicious. I used sour cream as I had no creme fraiche. I seasoned the meat liberally with Paprika and I added a garlic clove to the shallots. Really tasty, the herby pappardelle goes really well with the sauce. Even a hit with the picky 7yr old, can't say fairer than that!
1st Oct, 2016
No, no, no. no NO paprika, not traditional, why did you add it?????????? Disgusting and it is a totally different dish xxxx
6th Jan, 2016
We made this in January 2016 with some beef sirloin left over - which we thinly sliced. Did not change the recipe much and it was a great success. We found the large dollop of mustard gave a good sour to combine with the sweetness of the cream - did not add wine or brandy.
21st Sep, 2015
Yummy yum, yum! Added garlic and a splash of brandy (just because it's stroganoff) everyone loved it including my 2 year old who went back for seconds :0) Happy mummy.
13th Jul, 2015
A very tasty dish but not at all what we expected. For it to taste like Stroganoff as I know it, I'd add paprika and lemon juice next time after reading some other recepies. Still very pleasant though. I'd also switch Dijon for wholegrain as it packs more of a punch. This is great if you prefer to avoid stronger flavours though.


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