Beef Pasta

Last nights supper was sort of a glorified beef stroganoff which I served over pasta.  The combination of flavours married so well together which resulted in a super tasty meal that I will definitely be making again.  I should probably think of a more appropriate and appealing title though.

Beef Pasta



125g mushrooms sliced
Vegetable spice
400g fillet thinly sliced
250ml cream
10ml prepared hot English mustard
20ml port or sherry (I used port)
7.5ml maizena (cornstarch)
Salt and black pepper
Fettuccini pasta cooked according to package instructions


  1. Fry the mushrooms in a little butter sprinkled with the vegetable spice until tender and set aside.
  2. Fry the steak in a little olive oil over a high heat for 1 minute and set aside with any pan juices.
  3. Pour the cream into the pan you cooked the mushrooms and steak in and heat.
  4. Whisk in the mustard and add the sherry.
  5. Mix the maizena with a little water and stir through the cream mixture to thicken.
  6. Add the mushrooms and steak to the cream and heat through.
  7. Add salt and grind black pepper to taste and stir through.

Serve over the pasta.


14 thoughts on “Beef Pasta

  1. This is so funny! I’ve just prep my kitchen for stroganoff but with chicken when you posted this. Yours look supper delicious and tempting 🙂 Hope mine will turn out like this 🙂

  2. That’s fantastic! I used to make something similar at home but I thought it wasn’t an interesting recipe… I was wrong. At least, yours is. I’ve never tried with fillet: thanks for the suggestion! 😛

  3. I make a similar dish, but have never used the hot mustard for is an interesting suggestion for the next time I make it.

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