Classic Beef Stroganoff

With Cremini Mushrooms in a Rich Sour Cream Sauce

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Though the dish was initially intended for royalty in 19th-century Russia, beef stroganoff is the perfect bowl of creamy comfort that's surprisingly simple to recreate, even for us non-royals. The sauce is composed of tart sour cream, fresh herbs, garlic, red wine, earthy mushrooms, and lean beef accented with freshly ground black pepper. Ladled atop al dente noodles to sop up all of the luxurious sauce, this dish will have everyone asking for seconds (or thirds).

In Your Box (serves 2)

  • 24 oz. Cremini Mushrooms
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 2 Parsley Sprigs
  • 2 Thyme Sprigs
  • Info
    8 oz. Egg Noodles
  • Info
    1 Beef Bouillon Cube
  • 14 oz. Ground Beef
  • Info
    ⅘ oz. Flour
  • 2 fl. oz. Red Cooking Wine
  • Info
    5 fl. oz. Sour Cream

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    951
  • Carbohydrates
    51g
  • Fat
    51g
  • Protein
    70g
  • Sodium
    257mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Pot
  • 1 Colander
  • 1 Small Pot
  • 1 Large Pan
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Cut mushrooms into ¼" slices. Peel onion and chop into a medium dice. Coarsely chop garlic. Stem parsley and coarsely chop. Stem thyme and coarsely chop.

  • 2

    Cook the Pasta

    Bring a large pot of lightly salted water to a boil. Put a colander in the sink. Add the egg noodles and cook for 11–13 minutes, stirring occasionally, until al dente. Drain and rinse with cold water to stop the cooking process. Drain well and set aside until ready to serve.

  • 3

    Prepare the Broth

    While noodles are boiling, bring a small pot with 1½ cups water to a boil. Add the beef bouillon cube and whisk until dissolved. Remove beef broth from the heat and set aside.

  • 4

    Brown the Beef

    Heat a large pan with 1 tsp. of olive oil over medium heat. Add the beef and cook for 8 -10 minutes, or until browned and no pink remains. Drain some of the fat from the pan. Slowly stir in the flour until incorporated. Transfer the cooked beef to a bowl and keep warm.

  • 5

    Prepare the Sauce

    In the same pot the noodles were cooked in, heat 1 Tbsp. of olive oil, onion, and garlic over high heat for 2-3 minutes, or until onions are translucent. Reduce heat to medium and add mushrooms, thyme, and half of the parsley. Cook for 3-4 minutes, or until mushrooms are fork tender. Add the red cooking wine, reserved beef broth, and cooked ground beef and bring to a simmer. Cook for 2-3 minutes. Remove from the heat and slowly stir in the sour cream. Season with a pinch of salt and pepper.

  • 6

    Plate the Dish

    Add a serving of noodles to a shallow dish or bowl. Add a generous dollop of the stroganoff sauce over the noodles. Garnish with the remaining parsley and a crack of freshly ground black pepper.

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