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
Nice twist
Quick and tasty. Did not use the stock but loved the mix of flavours! Have made it with chicken as well (marinated in soy/starch mix) Have successfully used a low fat quark as well. Will make it again
Best Strogonoff
This was so easy to make and so tasty will make again and again thankyou
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.