Classic Beef Stroganoff
Beef
Dairy
Eggs
Fish
Wheat
15 minutes
2 Servings per kit
Overview
This Stroganoff sauce (beef stock, roux, onion, Worcestershire, wine, sour cream) is 'Putin' flavor on your table! Tender beef tips beef are sautéed with mushrooms and sauce, then served over mounds of egg noodles. Garlicky sautéed spinach makes a perfect side. (anchovies in Worcestershire)
Cooking instructions
- Place the medium pot on high heat with 4 cups of water and a 1/4 teaspoon of salt. Once the water comes to a boil, stir in the egg noodles. Boil the noodles for 7-8 minutes, and then drain them into the strainer. Rinse with cold water, then set aside until Step 4.
- Wipe the mushrooms clean with a damp cloth or paper towel. Slice into 1/4 inch pieces. Pat the shaved beef dry, then season with salt and pepper. Place the large sauté pan on medium-high heat. Add 2-3 teaspoons of oil and preheat for 2-3 minutes. Carefully add the beef to the pan and brown for 2-3 minutes on each side. Remove the meat from the pan and place on a plate.
- Return the sauté pan to the burner. Place the sliced mushrooms in the pan and cook for 2-3 minutes to begin browning. Turn the burner down to medium, then add the Stroganoff sauce. Simmer the sauce for 2-3 minutes.
- Whisk in the sour cream and return the cooked beef to the pan. Lastly, add the egg noodles and stir well to coat with sauce. Simmer for 1-2 more minutes. Taste and adjust salt and pepper as needed.
- Lastly, while the beef is cooking, place the medium sauté pan on medium heat to prepare the spinach. Add two teaspoons of oil plus the garlic onion oil to the pan and preheat for 1 minute. Stir in the spinach and cook until just wilted—season with a pinch of salt and fresh cracked pepper. Remove from heat and turn off all burners.
- Divide the beef Stroganoff and noodles between 2 shallow bowls or plates. Serve the garlicky sauteed spinach on the side. Na Zdorovie!