Beef Stroganoff
with Peas and Mushrooms- Blé
- Sulfites
- Gluten
- Lait
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.
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*
Ustensiles
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.
