Steak is often on the menu for Valentine’s Day, so this year, why not shake it up a bit and make a creamy stroganoff? 
This is delightfully simple to make and very tasty (yes, we’ve tried it!), and with a new butchers in town (plus of course very many good ones in our surrounding villages and on the market), what better excuse is there to buy local?
Pappardelle pasta makes the most perfect partner for this dish, but you can also use rice or any pasta of your choice.
Preparation time: 10 mins (+45 mins freezer time)
Cooking time: 20 mins
Serves 4
Ingredients
400g beef rump steak, trimmed
1 tbsp butter
1 tbsp olive oil
300g small button mushrooms
400g pappardelle pasta
3 shallots, finely chopped
1 tbsp plain flour
300ml beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraiche
½ x 20g pack flat-leaf parsley, chopped
Method
– Freeze the beef for 45 mins before you begin. This makes it easy to slice really thinly. Season well.
– Melt half the butter and half the oil in a large, non-stick frying pan. Turn the heat up and quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
– Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually add in the stock, stirring continuously to prevent lumps.
– Simmer to allow it to think for 5 mins, then stir in the mustard, tomato purée, crème fraîche and seasoning. Simmer for one more minute, then return the beef and mushrooms to the pan.
– Drain the pasta, toss with half the chopped parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.
