Beef stroganoff is great served with buttered pasta, so why not skip the middle part and go straight from stroganoff to noodle? You don't need a lot of beef in these noodles, so don't go overboard with the mince.
250g button mushrooms, sliced
2 tbsp olive oil
1 small brown onion, finely diced
2 cloves garlic, roughly chopped
200g beef mince
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp Dijon mustard
¼ cup white wine
150ml sour cream
500g dried fettuccine
¼ cup finely shredded parsley, to serve
1. Microwave the mushrooms uncovered for 4 minutes. (If you don't want to microwave the mushrooms, you can just fry them in a frying pan, but it will take about 5 minutes longer.)
2. Heat a large frying pan over medium heat and add the olive oil and butter. Add the onion and garlic and fry for a minute until fragrant, then add the beef mince and mushrooms and fry for around 5 minutes until browned. Add the tomato paste, paprika, mustard and white wine and bring to a simmer for about 3 minutes, until the wine doesn't smell too alcoholic, then add the sour cream and mix well.
3. Cook the pasta in plenty of boiling, salted water according to the packet directions but test to see if it's ready 2 minutes before the suggested time.
4. Add the pasta to the frying pan along with about ¼ to ½ a cup of the pasta cooking water (depending on how much sauce is in the pan). Toss the pasta together with the sauce until it is well coated and emulsified. Season with plenty of salt and black pepper and serve with lots of parsley.