We generally eat beef stroganoff with rice but decided to give it a go with pasta.
Slice the steak as thinly as you can.
In a non stick frying pan heat the oil and quickly sear the beef until browned on both sides. Remove from pan and now repeat with the mushrooms, then set these aside with the beef.
Add a little more oil to the pan and gently soften the onions for a few minutes. Then stir in the flour and cook for 1 minute. Now gradually add the stock, stirring.
Allow to bubble and thicken for five minutes, stirring occasionally. Now stir in the mustard, tomato purée, creme fraiche and half of the thyme. Cook for a minute more.
Now return the steak and mushrooms to the pan.
Leave the steak to simmer on a low heat and cook the pasta for 3 minutes. Drain the pasta and sprinkle with the thyme keeping back a little to garnish.
Mix a little sauce with the pasta then serve in a large bowl with the stroganoff piled on top and a sprinkle of thyme.
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