Sochi Winter Olympics: Modern Beef Stroganoff
Beef stroganoff is a traditional Russian dish of sautéed beef that has been popular since the mid-19th century! For our modern beef stroganoff, we substituted in 35% cream for the sour cream and served it over egg noodles.
- 500 g beef strips or fast fry steaks, cut into thin strips
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp fresh-ground black pepper
- 1/4 cup butter
- 1 small onion, finely chopped
- 227 g pkg sliced cremini mushrooms
- 5 cups no-yolk egg noodles
- 1/2 cup white wine
- 1 cup 35% cream
- 1 tbsp fresh thyme leaves
Preparation time 10mins
Cooking time 25mins
Adapted from chatelaine.com
Boil a large pot of water for noodles.
Toss meat with flour, salt and pepper in a medium bowl until well coated.
Melt 2 tbsp butter in a large non-stick frying pan set over medium-high. Add meat and stir for about 3 min. Transfer to a bowl. Add remaining butter to pan, then onion and mushrooms. Cook until mushrooms start to soften, about 4 min.
Add noodles to boiling water and cook, following package directions. Add wine to mushrooms and cook until absorbed, about 3 min. Add cream and return meat and any juices to pan. Reduce heat to medium-low. Simmer until sauce starts to thicken, about 2 min. Stir in thyme. Drain noodles and serve meat sauce overtop.