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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
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.
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 pan over medium-high heat. Add a drizzle of oil, then half the beef. Cook until just browned, 2-3 min. Transfer to a plate. Repeat with the remaining beef and transfer to the same plate.
Add the pasta to the boiling water. Cook until noodles are tender, 9-11 min. (Drain the pasta when it's done cooking.)
Meanwhile, add 3 tbsp butter to the same pan, then the onion, mushrooms and thyme. Cook until the mushrooms are golden-brown, 5-6 min.
Add the mirin, Worcestershire sauce, broth concentrates, sour cream, peas and 1/2 cup water to the mushrooms. Stir until warmed through, 1-2 min. Stir in the beef. Season with salt and pepper.
Divide the pasta between plates, and top with the beef stroganoff.
