Easy pasta recipe for 4 people, takes only 20 mins; recipe has rump steak, butter, olive oil, button mushroom, pappardelle, shallot, plain flour, beef stock, dijon mustard, tomato puree, creme fraiche and flat-leaf parsley.
Beef stroganoff with herby pasta
Course: Easy pasta
Servings
4
servings
Prep time
10 mins
Ingredients
- Flat Leaf Parsley: 1/2 x 20g pack flat-leaf parsley, chopped
- Olive Oil: 1 tbsp olive oil
- Butter: 1 tbsp butter
- Tomato Puree: 1 tbsp tomato puree
- Dijon Mustard: 1 tbsp Dijon mustard
- Creme Fraiche: 3 tbsp creme fraiche
- Shallot: 3 shallots, finely chopped
- Plain Flour: 1 tbsp plain flour
- Beef Stock: 300ml beef stock
- Rump Steak: 400g beef rump steak, trimmed
- Button Mushroom: 300g small button mushroom
- Pappardelle: 400g pappardelle pasta
Directions
- 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, puree, creme fraiche 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.
