beef stroganoff with flat noodles

Beef Stroganoff

You may think of Beef Stroganoff as Grandma's favourite disgusting dish, the one put before you every winter holiday visit that you screw your nose up at. Soggy, sloppy mushrooms may not appeal to you, but this Beef Stroganoff is nothing like that. With immense depth of flavour, juicy organic beef and delicious flat noodles, this Beef Stroganoff will be an excellent, easy addition to winter evenings/ 

Beef Stroganoff


  • 500g beef in strips, the best cuts are sirloin or rib eye
  • 2 cups cooked flat noodle pasta
  • 1 1/2 tablespoon of oil
  • 1 large onion, sliced
  •  2 cloves of garlic, diced
  • 1 cup mushrooms, sliced
  • 1 1/4 cup of water, pasta water or beef stock 
  • 2 tablespoon of flour
  • 1/2 teaspoon of brown sugar
  • 1/2 teaspoon of sweet paprika
  •  Salt and pepper
  • 1 tablespoon of dijon mustard
  • 1 tablespoon of tomato paste
  • 1/2 tablespoon chopped fresh or dried parsley
  • 2 tablespoons of sour cream


1.  Put 2 cups of pasta on to cook.
2. In a bag or bowl, combine 1 tablespoon of flour, salt and pepper, and the beef strips until fully coated. In a pan coated with olive oil, brown the strips. 

3. Remove strips, and add onion, mushrooms and later, garlic, until browned. Add back the beef strips.
4. Add the herbs and brown sugar, paprika and stir for another minute. 
5. Add the remaining flour and stir until everything is coated. Add the pasta water or stock, as well as the mustard and the tomato paste. 
6.  Bring to the boil then reduce heat to low. Simmer and stir until sauce is thickened, around 5 minutes.
7. Stir in the sour cream and serve with pasta