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Beef Stroganoff
with Peas and Mushrooms
This classic dish originated in Russia in the mid-19th century! Traditionally made with just beef and sour cream, we've gussied this dish up with the addition of hearty mushrooms and sweet green peas to make it extra yummy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Beef Strips
2 tbsp
All-Purpose Flour
(Contains Wheat)
113 g
Onion, chopped
227 g
Cremini Mushrooms
4 tsp
Worcestershire Sauce
3 tbsp
Mirin
(Contains Sulphites)
2 unit
Beef Broth Concentrate
454 g
Fettuccine
(Contains Gluten)
⅔ cup
Sour Cream
(Contains Milk)
14 g
Thyme
227 g
Green Peas
Not included in your delivery
3 tbsp
Butter*
(Contains Milk)
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Thinly slice the mushrooms. Strip 2 tbsp thyme leaves off the stems. Bring a large pot of salted water to a boil over medium-high heat.
Prep and sear the beef: In a large bowl, season the beef strips with salt and pepper. Sprinkle over the flour. Toss until well coated. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil, then the beef. Cook until just browned, 2-3 min. (TIP: Cook your beef in batches if your pan is too full - this will prevent the beef from steam-cooking.) Transfer to a plate.
Start the stroganoff sauce: Add the butter to the pan, then the onion, mushrooms and thyme. Cook until the mushrooms are golden, 5-6 min.
Cook the pasta: Meanwhile, add the pasta to the boiling water. Cook until noodles are tender, 2-3 min. Drain.
Finish the sauce: Add the mirin, Worcestershire sauce, broth concentrates, sour cream, peas and 1/2 cup water to the mushroom mixture. Stir until warmed through, 1-2 min. Stir in the beef. Season with salt and pepper.
Finish and serve: Divide the pasta between plates, and top with the stroganoff. Enjoy!
