Beef Stroganoff with Herb Pasta

Uploaded: 2 January, 2024



Pappardelle pasta makes the most perfect partner for creamy stroganoff, but you can also rice or any pasta of your choice.

Preparation time – 10 mins (+45 mins freezer time)

Cooking time – 20 mins

Ingredients - Serves: 4

400g beef rump steak, trimmed
1 tbsp butter
1 tbsp olive oil
300g small button mushrooms
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 fraiche
½ x 20g pack flat-leaf parsley, chopped.


1 Freeze the beef for 45 mins before you begin. This makes it easy to slice really thinly. Season well.

2 Melt half the butter and half the oil in a large, non-stick frying pan. Turn the heat up and quickly sear the beef in batches until browned on both sides. Remove the meat and set aside.

3 Repeat with the mushrooms, then set aside with the beef.

4 Boil the pasta.

5 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 add in the stock, stirring continuously to prevent lumps. Simmer to allow it to think for 5 mins, then stir in the mustard, tomato purée, crème fraîche and seasoning. Simmer for one more minute, then return the beef and mushrooms to the pan.

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