Beef Stroganoff with Herby Pasta


Freeze beef for 45 minutes, then slice as thinly as you can and 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. Meanwhile, boil the pasta.

Add the remaining butter and oil to the pan and soften the shallots for a few minutes. Stir in the flour for 1 minute, then gradually stir in the stock.

Bubble for 5 minutes until thickened, then stir in the mustard, tomato pureé, creme fraiche and seasoning. Bubble for 1 minute more, then return the beef and mushrooms to the pan.

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


Dijon Mustard 1 Tbsp
Beef Stock 300ml/ ½pt
Plain Flour 1 Tbsp
Shallots. Finely Chopped 3
Pappardelle Pasta 400g/14oz
Small Button Mushrooms 300g/10oz
Olive Oil 1 Tbsp
Butter 1 Tbsp
Beef Rump Steak. Trimmed 400g/14oz
Tomato Pureé 1 Tbsp
Creme Fraiche 3 Tbsp
Flat-leaf Parsley. Chopped 10g

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