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
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!