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Creamy Beef Stroganoff with Linguini

I used two Pave Rump Steaks for this recipe and I can honestly say they were one of the nicest cuts of beef I have EVER had. Hubby thought it was sacrilege to use them in a stroganoff - but I didn't listen to him. Recipe after my rant...

I feel I need to apologise for my lack of posts and comments on other blogs recently. I don't really have any good excuses, but I just feel I am drowning in 'stuff' to do at the moment. Tying up loose ends at work before I go on Maternity Leave, trying to finish my 5000 word essay that will hopefully get me chartered membership of the Royal Town Planning Institute, contending with an extension - so lots of dust, and general messiness, looking after a boisterous two year old who has decided it's good to wake up at least three times a night - and she was such a good baby too!, being kept awake by the little man who kicks me in my ribs all bl*%*y night (no not hubby, the baby) ...I could go on and on, but I'll leave it there. I need 48 hours in a day at the moment just to stay afloat. Anyway to get to the point, cooking blogworthy meals has not been my top priority recently, and last night I even resorted to using a Uncle Bens curry sauce (which hubby said he really liked!?!). I will try and get back on track once my maternity leave starts in September, but there will be another brief interlude to follow in late October, when the next one is due!

Ingredients:
400g beef rump steak , trimmed
1 tbsp butter
1 tbsp Olive Oil
300g small button mushrooms
400g pasta
3 shallots , finely chopped
1 tbsp plain flour
300ml beef stock
1 tbsp Dijon mustard
1 tbsp tomato purée
3 tbsp crème fraîche
½ x 20g pack flat-leaf parsley , chopped

Method:

Step 1: In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then 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.

Step 2: 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 stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.

Step 3: Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley

Recipe source: www.bbcgoodfood.com

Comments

  1. It looks really good -- I love beef stroganoff -- I'm not familiar with that steak.

    ReplyDelete
  2. Beth that looks delish!
    How long now till the baby is due?!
    I know what you mean - I've been so bad recently with finding time to even do my blog and feel bad about not leaving comments on others etc.
    Just never seem to have five minutes.

    ReplyDelete
  3. Let's face it sometimes real life is just more important than blogging

    ReplyDelete
  4. Hi Jan
    Baby due 2nd November!!!

    ReplyDelete
  5. I love beef stroganoff but have never tried it with linquini.

    Don't worry about posting or commenting. Take care of yourself - once the baby comes you will be so busy.

    ReplyDelete
  6. Yum. I absolutely love beef stroganoff. It's so comforting.

    ReplyDelete
  7. This is true comfort food that will help you through the blues:D

    ReplyDelete
  8. What a great looking beef Stroganoff Beth. I'll have to try this with linquini.

    ReplyDelete
  9. Opps forgot to say Beth - please don't worry about posts and comments, just take care of yourself. You need all the rest you can get now, you'll be a busy bee when baby arrives.

    ReplyDelete
  10. Glad I'm not the only one with pregnancy blog guilt! Do I take it from 'little man' that you're having a boy?? Me too! Still due on 21st October though am about the size of a house already! Sooo stuck for boys names though...

    Am sitting here reading your post eating my dinner and mine looks so rubbish compared to your stroganoff :( looks soooo good!

    ReplyDelete
  11. I would suggest using strips of fillet tail for this recipe, you can buy these from http://www.traditional-beef.co.uk/product/Fillet_Stir-Fry_Strips_Fillet-stir-01

    ReplyDelete

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