Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(112 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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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
23rd Jun, 2013
I find that a tablespoon of mustard is overpowering. Better make it a teaspoon
16th May, 2013
Love this recipe- hubby and I had it with gnocchi. Will make again.
10th Apr, 2013
Bad news! This recipe desperately lacks some alcohol/acid which those cooking it and commenting seem to have wisely added (whisky, wine etc.) Other stroganoff recipes on the site, like those from Olive Magazine, vastly superior. It also really could do with the addition of garlic and paprika. Finally the tomato purée ratio seems off - bit too much. I feel I've wasted some igredients cooking it. A shame.
12th Mar, 2013
This now replaces my regular beef stroganoff recipe that I have used for 20 years! The only change I made was instead of tomato paste I used horseradish which in our opinion enhanced an already wonderful flavour. It is a delicious recipe and one that is now a firm favourite in this household.
16th Feb, 2013
didnt like this recipe, the mustard was too overpowering
16th Jan, 2013
This was great, I used some veal off-cuts and added smoked paprika & a splash of white wine. Was delish!
14th Jan, 2013
Yum yum. Forgot the mustard but still enjoyed by all.
19th Nov, 2012
Excellent recipe, many thanks for sharing.
18th Oct, 2012
We had this with rice and thought this was delicious. I read through the reviews and took notes. Used 75mls of red wine to make up stock and added 1/2 teaspoon smoked paprika and a crushed garlic clove to the softened red onion (easier to peel than shallots!) and used plain natural yoghurt. I mucked up with the frying of the beef at first as I put ALL of the butter in the pan with the olive oil so had to add more for the onions. Not sure what this did to the calorie count but the beef was so tender it was worth it. Definitely one to keep.


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