Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(174 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 Apr, 2019
This is so tasty. I swapped the creme fraiche for low fat greek yoghurt and just used an onion instead of shallots. Also added garlic. I had two beef medallion steaks sliced and It was delicious. Served with tagliatelle and green beans
25th Feb, 2018
Made this last night, very nice recipe, didn't add paprika...yay...added some chorizo instead...booooo...dry fried the chorizo so it released its oil and then flash fried strips of fillet with the chorizo, also used half dried porcini mushrooms, half button mushrooms, used the mushroom soaking liquid and added the beef stock cube to this.
katycooks's picture
7th Dec, 2017
Still making this recipe after several years. I personally think adding smoked paprika to it enhances the flavour immensely but it is personal choice so if you like paprika (smoked or not) then add it. And if you don't, don't! If I have Brandy to hand I add that, but have also used red and white wine depending on what was available - all seem to work well.
18th Sep, 2017
Tried different beef stroganoff recipes over the years but I always keep coming to this one. Hands down the best stroganoff recipe I've ever tried! When out of shallots, I use onions; again, it turns out great! I also make a vegetarian version once in a while by leaving the beef out. My vegetarian friends love it. Thanks for a great recipe :-)
anca.lumei's picture
9th Jun, 2017
As many others, made this with lots of paprika, added some dried porcini powder to give it more flavor, left out the tomato paste and reduced the mustard, used some heavy cream in the last few minutes of boiling the sauce, and mixed in some sour cream right before serving. It's probably more Hungarian than Russian, but who cares. Goes great with bread.
10th Mar, 2017
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
4th Feb, 2017
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
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!!
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.
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


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
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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