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Beef stroganoff with herby pasta
Serves 4
Easy
Prep:
Cook:
Plus freezing
If you usually serve beef stroganoff with rice, try it with pappardelle pasta instead - it works beautifully with the creamy sauce
Skip to ingredients
- 400g beef rump steaktrimmed
- 1 tbsp butter
- 1 tbsp olive oil
- 300g small button mushroom
- 400g pappardellepasta
- 3 shallotsfinely 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 parsleychopped
Nutrition: per serving
- kcal614
- fat18g
- saturates7g
- carbs81g
- sugars4g
- fibre0g
- protein38g
- salt0.94glow
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.
