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Beef Stroganoff

Beef Stroganoff

with Sweet Green Peas and Golden Mushrooms

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This classic dish originated in Russia in the mid-19th century! Traditionally made with just beef and sour cream, we've enriched this dish with the addition of hearty mushrooms and sweet green peas which make it extra delicious.

Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

100 g

Shallot

227 g

Cremini Mushrooms

4 tsp

Worcestershire Sauce

3 tbsp

Mirin

(ContainsSulphites/Sulfite)

2 unit

Beef Broth Concentrate

340 g

Linguine

(ContainsWheat/Blé)

9 tbsp

Sour Cream

(ContainsMilk/Lait)

113 g

Green Peas

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories874 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate96 g
Sugar16 g
Dietary Fiber7 g
Protein49 g
Cholesterol98 mg
Sodium57 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

When cooking the pasta, starch is released into the water; that starchy pasta water helps to thicken this sauce, without adding extra ingredients.

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, thinly slice the mushrooms. Peel, then thinly slice the shallots into 1/4-inch slices. Pat the beef strips dry with paper towel, then cut any larger pieces into 1/2-inch pieces.

2

In a large bowl, season the beef strips with salt and pepper. Sprinkle over the flour and toss until well coated. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then half the beef. Cook, stirring occasionally, until golden and cooked through, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**) Transfer to a plate. Repeat with another 1 tbsp oil and remaining beef. Transfer to the same plate.

3

Meanwhile, add the linguine to the large pot with the boiling water. Cook, stirring occasionally, until tender, 11-12 min. When the linguine is finished cooking, reserve 1/2 cup pasta water, then drain.

4

Meanwhile, add 2 tbsp butter to the same pan. Add the shallots and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until the butter melts and the mushrooms are golden-brown, 5-6 min.

5

Add the mirin, Worcestershire sauce, broth concentrates, sour cream, and 1/2 cup pasta water to the same pan. Stir until slightly thickened, 1-2 min. Add in the beef and peas. Season with salt and pepper. Stir together, until warmed through, 1 min.

6

Divide the pasta between plates and top with the beef stroganoff.