If you’re after a cosy dinner that feels a bit special but doesn’t take ages, this Beef and Mushroom Stroganoff is the one. Tender strips of beef are lightly seared for flavour, then simmered with golden mushrooms, garlic, mustard and smoked paprika to build a rich, savoury sauce. A swirl of soured cream gives it that classic stroganoff tang, and when it’s all spooned over a bed of buttery tagliatelle, it’s pure comfort in a bowl. This version is easy enough for a midweek dinner but tastes like something you’d get at a proper bistro and it’s all ready in under 30 minutes.
If you love rich, creamy pasta dishes, you might also like my Creamy Cajun Salmon Pasta – it’s bold, satisfying, and ready in under half an hour.
🍴 Tools You’ll Need
Large frying pan – one like this for browning the beef and cooking the sauce
Wooden spoon – ideal for stirring without damaging your pan. This one is perfect.
Measuring spoons – these are great for getting the mustard, paprika, and seasoning just right
Pasta saucepan – one like this is ideal as it allows you to drain the water with ease.
🍷 Wine Pairing
This creamy, savoury stroganoff pairs beautifully with a Chardonnay, its smooth texture and gentle acidity cut through the richness of the cream and complement the earthy mushrooms. If you’d rather a red, a Pinot Noir works well – light and fruity, it won’t overpower the beef or sauce but still adds lovely depth.
Browse wine options on Amazon:
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Beef and Mushroom Stroganoff with Tagliatelle
Ingredients
- 200 g tagliatelle
- 250 g sirloin or rump steak sliced into strips
- 1 tbsp plain flour
- 1 tbsp olive oil
- 1 small onion finely sliced
- 2 garlic cloves crushed
- 200 g chestnut mushrooms sliced
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- 100 ml beef stock
- 100 ml soured cream
- Salt and black pepper
- Fresh parsley chopped (to serve)
Instructions
- Cook the tagliatelle in salted boiling water according to the packet instructions, then drain and set aside.
- Toss the beef strips in the flour with a pinch of salt and pepper. Heat the olive oil in a large frying pan over medium-high heat, then sear the beef quickly for 1–2 minutes until browned but still pink in the middle. Remove from the pan and set aside.
- In the same pan, add the onion and cook for 4–5 minutes until soft. Stir in the garlic and mushrooms and cook for another 5 minutes until golden and reduced.
- Add the mustard and paprika, then pour in the beef stock. Simmer for 3–4 minutes to reduce slightly.
- Turn the heat down, stir through the soured cream, then return the beef (and any juices) to the pan. Gently warm through without boiling.
- Toss the cooked tagliatelle through the sauce or serve it underneath. Finish with chopped parsley and cracked black pepper.
Top Tips for this Beef and Mushroom Stroganoff
Sear the beef in batches to avoid overcrowding the pan, this helps develop that lovely golden crust.
Use full-fat sour cream for a richer sauce that won’t split when heated.
Don’t skip the mustard – it lifts the whole dish with a bit of tang and balances the creaminess.
Fresh parsley on top adds colour and a burst of freshness, don’t leave it out if you have some!
