Beef stroganoff with herby pasta

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

  • Prep:10 mins
    Cook:20 mins
    Plus freezing
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 614
  • fat 18g
  • saturates 7g
  • carbs 81g
  • sugars 4g
  • fibre 0g
  • protein 38g
  • salt 0.94g


  • 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 fraîche
  • ½ x 20g pack flat-leaf parsley, chopped


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.


  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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