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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.


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

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Beef Strips

2 tbsp

All-Purpose Flour


100 g


227 g

Cremini Mushrooms

4 tsp

Worcestershire Sauce

3 tbsp



2 unit

Beef Broth Concentrate

340 g



9 tbsp

Sour Cream


113 g

Green Peas

Not included in your delivery

2 tbsp



2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories874 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate96 g
Sugar16 g
Dietary Fiber7 g
Protein49 g
Cholesterol98 mg
Sodium57 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Paper Towel
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.