Not your typical beef stroganoff, my weeknight recipe uses surprise Asian ingredients to pump up the volume on the savoury scale. And that steak? So tender and as far from tough and grey as you can get! Creamy, rich and comforting, serve this weeknight dinner with your pasta of choice.
500g (1 lb) rump steak
2 tbsp soy sauce
300g (10 oz) dried pasta (e.g. pappardelle, fusilli or penne)
1 tbsp vegetable oil
50g (1.7 oz) butter, plus 1 tbsp extra
300g (10 oz) button or Swiss brown mushrooms, quartered
sea salt
1 shallot, finely diced
1½ cups beef stock
1 tbsp shiro miso paste
1 tbsp Dijon mustard
2 tsp sweet paprika
1 cup thickened cream (also called heavy cream or pouring cream)
3 tsp cornflour (cornstarch), mixed with 3 tbsp water
finely chopped fresh parsley, to serve
Bring a large pot of water to the boil. Season generously with salt.
Use a fork to poke lots of little holes in your steaks. Then combine the steaks with the soy sauce and allow to marinate for 10 minutes.
When your pot of water comes to the boil, add the pasta and cook according to packet instructions.
In the meantime, heat the vegetable oil in a large frying pan over high heat. Sear the steaks for 2 minutes each side or until slightly charred. Transfer the steaks to a cutting board and allow to rest (the steaks will still be rare at this point).
Place the pan back onto a medium-high heat (without cleaning it) and add the butter. Once the butter is foaming, add the mushrooms and season with salt. Without stirring, allow them to sear for a minute or until they start to turn golden. Then flip and turn them over. Toss through the shallots and cook for another minute.
Pour in the beef stock. Then stir through the miso paste, mustard and sweet paprika. Simmer for 5 minutes. As the sauce is simmering, cut the rested steaks into slices.
Reduce the heat to low and stir through the cream. Add the cornflour mixture and stir through, then simmer for a minute or until the sauce has thickened slightly
Add the beef and any of the resting juices into the cream sauce and allow to gently simmer for half a minute or until the beef is just cooked through to your liking. Drain the cooked pasta and add into the sauce. Toss until well combined. Divide among serving bowls and top with parsley.
Best version!
I’ve made so many different versions of beef stroganoff throughout my years & this is by far the best. I’;ve made this with all kinds of short pasta noodles, but my personal favorite is egg noodles. I’ve also made it with mashed potatoes which was really good. Just depends on your mood.
YUMMY AND EASY!!!
This was an extremely easy recipe to follow, not to mention delicious. I will be adding this to my repertoire.
Great as always!
A great twist on a favourite in our household. Some delicious miso/soy aftertaste while still feeling like the stroganoff you expect. Added to the rotation now. Thanks Marion!