Beef Stroganoff with Creamy Mushrooms & Pappardelle

Ingredients

• 600g beef rump steak, trimmed and cut into thin strips
• 2 tbsp olive oil
• 1 small brown onion, finely sliced
• 250g brown mushrooms, sliced
• 1 tsp sweet paprika
• 1½ tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1½ tbsp tomato paste
• ¾ cup salt-reduced beef stock
• 150g sour cream
• 300g dried pappardelle pasta
• Salt and freshly ground black pepper
• Fresh flat-leaf parsley, chopped, to serve

Method

1. Place the beef strips in a bowl with the paprika, a tablespoon of olive oil and a little salt and pepper. Toss to coat.
2. Heat a large frying pan over medium-high heat. Cook the beef in batches for 1–2 minutes, turning until lightly browned. Transfer to a plate and set aside.
3. Add the remaining olive oil to the pan, followed by the onion. Cook for 3–4 minutes until softened. Add the mushrooms and cook for another 4–5 minutes until golden.
4. Stir in the tomato paste, Dijon mustard and Worcestershire sauce, then pour in the beef stock. Bring to a gentle simmer and cook for 3–4 minutes, allowing the sauce to reduce slightly.
5. Reduce the heat to low and stir through the sour cream until combined. Return the beef and any resting juices to the pan. Warm gently for 1–2 minutes until the beef is cooked through and the sauce is creamy. Avoid boiling once the sour cream has been added.
6. Meanwhile, cook the pappardelle in a large saucepan of salted boiling water according to packet instructions. Drain, reserving a little pasta water.
7. Divide the pappardelle between four plates and spoon the beef stroganoff over the top. Add a splash of reserved pasta water if the sauce needs loosening. Finish with freshly chopped parsley and black pepper.