We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This beef stroganoff is a delightful twist on a classic, featuring tender slices of rump steak thanks to the velveting technique. The dish combines the earthy aroma of mushrooms and thyme with the rich flavors of smoked paprika and Dijon mustard. A touch of Greek yogurt adds creaminess without the heaviness, making it a satisfying meal. Serve it over pasta for a comforting experience, garnished with fresh parsley for a burst of color.
Want to keep this recipe for later? We can email it to you!
Slice the beef and trim off any excess fat. Toss with bicarbonate of soda and set aside for 10 minutes to velvet.
Prepare all vegetables while the beef rests.
Heat a large pan over medium-high heat with oil. Sear the beef in batches until browned. Remove and set aside.
Add onion and mushrooms to the same pan. Stir fry for 5 minutes until softened and golden. Add garlic and cook for 30 seconds until fragrant.
Add flour, thyme, smoked paprika, salt, and pepper. Cook for 1 minute, stirring continuously.
Add mustard, Worcestershire sauce, soy sauce, stock pot, and water. Stir to combine and scrape up any bits from the pan.
Reduce heat and simmer for 5–10 minutes until the sauce thickens.
Cook pasta in a large pot of salted boiling water until al dente, then drain.
Add beef back into the sauce with Greek yoghurt. Stir gently and simmer for a couple of minutes until combined and heated through.
Toss drained pasta through the sauce until well coated.
Serve immediately, topped with fresh parsley.
Want to keep this recipe for later? We can email it to you!
Velveting the beef with bicarbonate of soda helps to break down muscle fibers, making it tender.
Use button or cremini mushrooms for best results.
If you prefer a thicker sauce, let it simmer longer to reduce further.
Can I use a different cut of beef?
Yes, any lean cut of beef will work well in this recipe.
What can I substitute for Greek yoghurt?
You can use sour cream or crème fraîche as a substitute.
Is there a vegetarian version?
Yes, you can replace beef with tofu or tempeh for a vegetarian version.
Can I use dried thyme instead of fresh?
Yes, use 1 tsp of dried thyme if fresh is not available.
How do I prevent the beef from steaming?
Sear the beef in batches and avoid overcrowding the pan.
