John and Lisa's Weekend Kitchen

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.

Serves 4


300g quality fillet steak

1 large onion, sliced

1tsp paprika

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

300g Pappardelle

Olive oil

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.

  • Serve.

John and Lisa's Weekend Kitchen