Beef Stroganoff With Herby Pasta
In this delectable recipe, tender slices of beef and button mushrooms are cooked to perfection in a delicious creamy stroganoff sauce. Served over a bed of pappardelle pasta and garnished with fresh parsley, this hearty and flavorful dish is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 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
Instructions
- Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
- 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.
- 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.
- Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 614 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 81 grams carbohydrates
- Sugar Content: 4 grams sugar
- Protein Content: 38 grams protein
- Sodium Content: 0.94 milligram of sodium
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