Beef and mushroom stroganoff with pappardelle
If you usually serve beef stroganoff with rice, try it with pappardelle pasta instead - it makes the perfect midweek meal.
300g quality fillet steak
1 large onion, sliced
Handful button mushrooms, sliced
2 tsp Dijon mustard
2-3 tbsp creme fraiche or sour cream
2-3 tbsp double cream
A really good handful of parsley, chopped
Salt and pepper
Add the pappardelle to a pan of salted boiling water and cook as per packet instructions.
Fry the onions in a good amount of oil until soft add the paprika salt and pepper. Add a splash of water to loosen. Remove from the pan once cooked.
Finely slice the beef into strips, then oil and season well. Add to the same pan and sear for about 2 minutes over a high heat.
Put the mushrooms on top and add the onions back into the pan.
Stir through the mustard, cream and creme fraiche and bring to a gentle boil. Use a pair of tongs to drag the cooked pasta directly into the sauce, before then adding a good amount of parsley.