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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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
570 g
Lanières de bœuf
2 cs
Farine tout usage
(Contient Blé)
113 g
Oignon, haché
227 g
Champignons cremini
4 cc
Sauce Worcestershire
3 cs
Mirin
(Contient Sulfites)
2 pièce(s)
Concentré de bouillon de bœuf
454 g
Fettuccini
(Contient Gluten)
⅔ tasse(s)
Crème sure
(Contient Lait)
14 g
Thym
227 g
Petits pois
Pas inclus dans votre livraison
3 cs
Beurre*
(Contient Lait)
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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!