Name: Beef stroganoff with herby pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Eastern European
Ingredients: 400g beef rump steak trimmed; 1 tbsp butter; 1 tbsp olive oil; 300g small button mushroom; 400g pappardelle pasta; 3 shallots finely chopped; 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

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Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

Plus freezing

A star rating of 4.5 out of 5.214 ratingsRate

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If you usually serve beef stroganoff with rice, try it with pappardelle pasta instead - it works beautifully with the creamy sauce

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Ingredients

Nutrition

Units:

MetricUS

400g beef rump steak

trimmed
1 tbsp butter
1 tbsp olive oil
300g small button mushroom
400g pappardelle

pasta
3 shallots

finely chopped
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

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Nutrition: per serving

kcal614
fat18g
saturates7g
carbs81g
sugars4g
fibre0g
protein38g
salt0.94g

low

Method

step 1

Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
step 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.
step 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.
step 4

Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.

RECIPE TIPS

MAKE IT SPICY

Follow recipe up to the end of stage 2, but instead of pasta, boil 300g basmati rice. Soften the shallots in butter, then stir in 2 tbsp curry paste, the tomato purée and flour, then fry for 1 min. Add stock and bubble as before, then stir in crème fraîche or use natural yogurt instead. Serve with rice, and scatter with chopped coriander.

Recipe from Good Food magazine, January 2009

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A star rating of 4.5 out of 5.214 ratings

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