Beef Stroganoff on Pappardelle
Photography Josh Griggs.
Quickly seared juicy beef strips are folded through a piquant, mushroom sauce and served over my favourite pappardelle noodles. An easy and delicious 15-minute put-together.
Serves: 2
INGREDIENTS
350 grams beef steak (use fillet, rib-eye or sirloin)
1 tablespoon paprika
sea salt and ground pepper
olive oil for cooking
knob of butter
350 grams mushrooms, sliced (I used a combination of portobello and button)
3 tablespoons white wine
1 tablespoon Worcestershire sauce
2 cloves garlic, crushed
2 teaspoons tomato paste
2 teaspoons wholegrain mustard
½ cup crème fraîche
squeeze of lemon juice
To serve
300 grams pappardelle, cooked
1 tablespoon finely chopped parsley and extra paprika for sprinkling
METHOD
Thinly slice the beef against the grain into long strips. Sprinkle with the paprika, salt and pepper.
Heat 1 tablespoon oil in a large sauté pan and when very hot, add the beef in batches and cook over a high heat for about 40 seconds. Transfer to a plate and cover to keep warm.
Add 2 tablespoons more oil and a good knob of butter to the pan and when hot, add the mushrooms and cook over a high heat for about 4 minutes, until tender. Combine the wine, Worcestershire sauce, garlic, tomato paste and mustard and stir into the mushrooms. Season and cook for a couple of minutes, then stir in the crème fraîche and let it bubble up. Add the beef and its resting juices back into the pan and stir in the lemon juice.
To serve: Divide the hot pappardelle between plates and spoon over the stroganoff. Top with the parsley and a pinch of paprika.
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