Beef stroganoff with herby pasta

Beef stroganoff with herby pasta

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(159 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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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.
30th Sep, 2012
Thought this was ok but not that special, I preferred it to my husband who really didn't like the mustard in the sauce. Shan't bother again.
20th Sep, 2012
Unfortunately I didn't like this recipe. The colour was too orange due to the purée and the flavour was too vinegary from the mustard. Pasta was nice with the parsley though. Won't make again.
30th Jul, 2012
A fantastic stroganoff, full of flavour and easy to make! The only ingredient we skipped out on was the tomato puree as we forgot to buy some, so I added a little more mustard. Still tasted amazing the next day as leftovers. Will definitely make again.
22nd Jul, 2012
Excellent! Halved the quantity of meat, musrooms and pasta as I was cooking it for two and used fillet steak. Otherwise I followed the recipe exactly and it was perfect. Definitely on e of the best recipes I've tried on this site!
20th Jul, 2012
Tested - very very nice! After reading the comments, I modified the recipe like this: added paprika, white wine and garlic. Also, added spinach, swapped cream with low fat Greek yoghurt and used penne instead of pappardelle as I always have aplenty of penne at home. Basically, mine is a different recipe :D - just kidding! ;) Oh, the meat - used rump steak and strictly followed the cooking guidance - was incredibly tender!
20th Jul, 2012
A very simple and quick dish to prepare and both my husband and I loved it - will definitely be doing again. Might add a splash of Brandy next time.....


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