Creamy Beef Stroganoff
with penne and mushrooms
With juicy beef, sautéed mushrooms and a smooth cream sauce, beef stroganoff is well-deserving of a spot in your dinner rotation. Its umami-packed sauce is an ideal match for the warm pasta, with fresh bites of sweet pepper throughout.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
170 g
Penne
(Contains: Wheat)
2 unit
Green Onion
227 g
Cremini Mushrooms
160 g
Sweet Bell Pepper
90 g
Sour Cream
(Contains: Milk)
113 g
Yellow Onion
18 g
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
1 unit
Beef Stock Reduction
2 tbsp
Gravy Spice Blend
(Contains: Wheat, Soy)
Not included in your delivery
2 tsp
Oil*
¾ g
Salt and Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Start the recipe when the water is boiling. Read the entire recipe card. Wash and dry all produce. Cut mushrooms into 1/2-inch wedges. Peel, then cut the onion into 1/2-inch pieces. Thinly slice green onions. Thinly slice bell pepper.
To the boiling water, add penne. Cook, stirring occasionally, for 10-12 min, until tender but still firm to the bite. Reserve 1 1/4 cups cooking water (double for 4 portions).Strain penne, then return to the same pot, off heat.
In a large non-stick pan, heat 1 tbsp butter (double for 4 portions) over medium-high heat. When the pan is hot, add mushrooms and peppers. Cook, stirring occasionally, for 4-6 min, until browned. Season with salt and pepper. Transfer to a medium bowl and set aside.
In the same pan, heat 2 tsp oil (double for 4 portions) over medium-high. When the pan is hot, add onions. Cook, stirring occasionally, until the onions soften, 3-4 min. Add beef. Cook, breaking up beef with a spoon, for 4-5 min, until no longer pink.** Drain off any excess beef fat and season with salt and pepper. Add Gravy Spice Blend and cook for 1 min, stirring to toast.
To the beef, add sautéed mushrooms, reserved pasta water soy sauce and beef stock reduction. Bring to a boil over medium-high. Once boiling, reduce heat to medium-low and cook, stirring occasionally, for 2-3 min, until thickened. Off heat, stir in sour cream until dissolved.* Season with salt and pepper. (If sauce is too thick, add water, 1 tbsp at a time until desired consistency).
To the pot with penne, add beef mixture and stir together. Serve stroganoff and sprinkle over green onions. Enjoy!
