Beef Stroganoff with Herby Pasta

4.55 (212)
⏱ 30 mins 🍽 Serves 4 🌶 eastern european ✅ Easy 🏷 Main course

This recipe offers a twist on the traditional beef stroganoff by pairing it with pappardelle pasta instead of rice. Thinly sliced rump steak and mushrooms are seared before being combined in a rich, creamy sauce flavoured with Dijon mustard, tomato purée, and beef stock. Tossed with fresh parsley, this hearty dinner for four is both comforting and quick to prepare.

Beef Stroganoff with Herby Pasta

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
  • 1/2 x 20g pack flat-leaf parsley chopped

Method

  1. Place the beef in the freezer for 45 mins prior to starting, then slice it very thinly and season.
  2. Melt half the butter with half the oil in a large non-stick frying pan. Sear the beef in batches until browned on each side. Take the meat out and set it aside. Cook the mushrooms in the same way and set them aside with the beef. Start cooking the pasta in boiling water.
  3. Put the rest of the butter and oil into the pan and cook the shallots until soft for a few mins. Mix in the flour for 1 min, then slowly pour in the stock while stirring. Let it bubble for 5 mins until it thickens, then mix in the mustard, tomato purée, crème fraîche and seasoning. Bubble for 1 min more, then add the beef and mushrooms back to the pan.
  4. Drain the cooked pasta, mix it with half of the chopped parsley and season. Serve the pasta alongside the creamy stroganoff, topped with the rest of the parsley.

Nutrition (per serving)

Calories614 kcal
Fat18 g
Saturates7 g
Carbs81 g
Sugars4 g
Protein38 g
Sodium376 mg

Recipe details

Skill levelEasy
CategoryMain course
Cuisineeastern european