300g beef rump steak
200g small button mushrooms
200g pappardelle pasta
2 banana shallots diced
1 tbsp plain flour
200ml beef stock
1 dessert spoon Dijon mustard
1 dessert spoon tomato purée
2 tbsp reduced fat creme fraiche
Small handful fresh parsley chopped
Freeze your beef for 30 mins and then slice as thinly as you can.
Put a drizzle of oil in a large non stick frying pan on high heat 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.
Put another drizzle of oil to the frying pan pan and soften the shallots for a few mins. Stir in the flour for 1 min, then stir in the stock a bit at a time.
Simmer for 5 mins or so until thickened, then pop in the mustard, purée, crème fraîche and seasoning.
Simmer for 1 min more, then return the beef and mushrooms to the pan.
Drain your pasta and season, then serve with the stroganoff, sprinkled with your parsley.