Weeknight Beef Stroganoff with Buttered Dill Noodles

⏱ 35 min · Serves 4

Tender strips of steak seared hard and fast, then folded through a glossy mushroom, paprika and sour cream sauce. It comes together in half an hour and tastes like it simmered all afternoon \u2014 serve it over buttery dill noodles and don't skip the extra grind of black pepper.

Per serving: 900 kcal · 50.0g protein · 70.0g carbs · 47.0g fat

Ingredients

• 600g sirloin or rump steak, trimmed and sliced into 1cm strips
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp plain flour
• 3 tbsp sunflower or vegetable oil
• 40g butter, plus 20g for the noodles
• 1 large onion, finely sliced
• 350g chestnut mushrooms, thickly sliced
• 3 garlic cloves, finely chopped
• 2 tsp sweet smoked paprika
• 1 tbsp tomato pur\u00e9e
• 1 tbsp Dijon mustard
• 150ml dry white wine (or extra stock)
• 300ml beef stock
• 200ml full-fat sour cream, at room temperature
• 1 tsp Worcestershire sauce
• 300g wide egg noodles or pappardelle
• 3 tbsp chopped fresh dill
• 2 tbsp chopped flat-leaf parsley

Method

1. Pat the beef strips very dry with kitchen paper, then toss with the salt, pepper and flour until lightly coated.
2. Heat 2 tbsp oil in a large frying pan over high heat until shimmering. Sear the beef in two batches, 60\u201390 seconds per side, until well browned but still pink inside. Transfer to a plate and set aside.
3. Turn the heat to medium, add the remaining oil and 40g butter, then the onion. Cook for 5 minutes until softened.
4. Add the mushrooms and a pinch of salt. Cook for 6\u20138 minutes, stirring occasionally, until the liquid has evaporated and the mushrooms are golden.
5. Stir in the garlic, paprika and tomato pur\u00e9e and cook for 1 minute until fragrant.
6. Pour in the wine, scraping the base of the pan, and let it bubble down by half. Add the stock, Dijon and Worcestershire sauce, then simmer for 5 minutes until slightly thickened.
7. Meanwhile, cook the noodles in well-salted boiling water according to the packet. Drain, toss with the remaining 20g butter and 2 tbsp of the dill.
8. Take the sauce off the heat and stir in the sour cream (off-heat stops it splitting). Return the beef and any resting juices, warm through gently for 1\u20132 minutes \u2014 do not boil.
9. Taste and season. Serve over the dill noodles, scattered with parsley, the last of the dill and plenty of black pepper.