Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(111 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
3rd Jun, 2015
Made this tonight for first time. Not a stroganoff fan but really enjoyed this. Added big clove of garlic to shallots. 3 teaspoons paprika (not smokey)( gradually to taste) and used 3 teaspoons whole grain mustard (gradually to taste)as had no Dijon. My big meat eating hubby said he loved it and would like to try a meat free version using mushrooms and veg (cauliflower ) 4 stars
2nd Mar, 2015
I will be giving this a go but will be adding paprika (surely essential in a stroganoff?!), garlic and brandy. Yum.
2nd Oct, 2014
I glazed the onion then added garlic and paprika, mixed the beef with the flour and added to the pan. Once beef browned added the mushrooms, stock, English mustard and tomato purée. Cooked for good 15-20 minutes before adding in single cream (as didn't have creme fraiche), finally cooked for a further 15-20 minutes till thickened. Used basmati rice instead. Yummy recipe, thanks for inspiration.
13th Jul, 2014
I did not use the flour (we like a thin sauce) or the tomato puree but did add smoked paprika, garlic and some brandy. I also used some dried prochini mushrooms and used the the liquid to enrich the stock ( I used chicken not beef as I don't like beef stock, personal preference). The result was delicious and freezing the meat before is crucial as it allows you to finely cut the beef which for flash frying is essential. I didn't have any pappardelle but did have some fresh lasagne sheets in the freezer which I sliced to look like pappardelle and it worked. Next time I will try it with a mixture of wild rice and Basmati. Loved it.
27th Aug, 2013
After looking at all the comments I decided to put 1 and half teaspoon on mustard in and half a pint of water then left to simmer for 10 mins. Turned out perfect mustard wasn't over powering at all . Will defiantly make this again


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.