A timeless entertaining classic. If you usually serve stroganoff with rice, try this herby pasta – it works beautifully with the creamy sauce.
– Takes 30 minutes • Serves 4.
– 1 tbsp butter.
– 1 tbsp olive oil.
– 400g/14oz rump steak, trimmed and very thinly sliced.
– 300g/10oz small button mushrooms.
– 400g/14oz pappardelle.
– 3 shallots, finely chopped.
– 1 tbsp plain flour.
– 300ml/½ pint beef stock.
– 1 tbsp Dijon mustard.
– 1 tbsp tomato purée.
– 3 tbsp crème fraîche.
– ½ × 20g pack flatleaf parsley, chopped.
Step 1:In a large non-stick frying pan, melt half the butter with half the oil. Increase the heat, then season the beef and quickly sear it in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Cook the pasta according to the packet instructions.
Step 2: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, purée, crème fraîche and seasoning. Bubble for 1 minute more, then return the beef and mushrooms to the pan.
Step 3:Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.