Beef Stroganoff
Recipe for the week of September 11-15, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  • 1pound ground beef
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepper
  • 2tablespoons vegetable oil
  • 5tablespoons butter
  • 1 yellow onionsliced
  • 8ounces Button Mushroomsquartered
  • 1tablespoon fresh thymechopped
  • 1clove garlicminced
  • 1/2teaspoon white wine vinegar
  • 2tablespoons all purpose flour
  • 3/4cup sour cream
  • 1tablespoon Dijon Mustard
  • 1tablespoon Worcestershire sauce
  • 1 1/2cups vegetable stock
  • 10ounces egg noodles
  • 1/2cup fresh flat-leaf parsley leaveschopped
  • 1tablespoon green onionchopped
Cook the Noodles
  1. Bring a large pot of salted water to a boil.
  2. Cook the egg noodles according to the package directions for al dente. Drain and toss with the half the butter, the chopped parsley, and green onion.
Starting the Beef
  1. Season the beef with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
Making the Sauce
  1. Add half the butter to the skillet. Add the onion and salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add more butter, the button mushrooms, and the thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the vinegar and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  2. Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and more black pepper. Pour in the broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
Adding in the Beef
  1. Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
To Serve
  1. Serve the noodles and top with the sauce and beef. Sprinkle with more green onion, if desired.