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.
Photo by Kristen H.
Adapted from chatelaine.com

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

--

servings

Adapted from chatelaine.com

Ingredients

  • 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

Directions

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.

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