BEEF STROGANOFF WITH HERBY PASTA

Beef stroganoff with herby pasta image

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

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 12

Ingredients

400g beef rump steak, trimmed
1 tbsp butter
1 tbsp olive oil
300g small button mushroom
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

Steps:

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.

Nutrition Facts : Calories 614 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 4 grams sugar, Protein 38 grams protein, Sodium 0.94 milligram of sodium