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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 4 people
/ serving 4 people
Beef Broth Concentrate
Salt and Pepper*
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.
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.
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.
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.
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.
Divide the pasta between plates and top with the beef stroganoff.