Beef and Mushroom Stroganoff

This classic stew never goes out of style. It’s loaded with homey and comforting flavors that will please any customer.

Prep Time: 45 minutes

Cook Time: 3 hours

Total Time: 3 hours 45 minutes

Serves: 12

Ingredients:

Stroganoff:

3 lb (50 oz) Carve Premium Ontario Beef AAA Inside Round, cut into 1/2-inch (1 cm) cubes

1/4 cup (2 oz) butter, divided

1 tsp (0.2 oz) salt

1 tsp (0.07 oz) pepper

1 lb (17.5 oz) sliced mushrooms

2 onions, thinly sliced (9 oz)

4 cloves garlic, minced (0.8 oz)

2 tbsp (0.2 oz) finely chopped fresh thyme

1/4 cup (1.6 oz) all-purpose flour

2 tbsp (1 oz) tomato paste

4 cups (2 lb) sodium-reduced beef broth

1/4 cup (1.5 oz) brandy

2 tbsp (9 oz) Worcestershire sauce

4 bay leaves (0.1 oz)

1 tsp (0.1 oz) mustard powder

1/2 tsp (0.1 oz) smoked paprika

Assembly:

2 lb (32 oz) egg noodles, blanched

2 cups (18 oz) sour cream

1/4 cup (1.2 oz) finely chopped fresh parsley

Directions:

1.   Stroganoff: Melt 2 tbsp (1 oz) butter in large Dutch oven or saucepan set over medium heat. Season beef with salt and pepper; cook, turning occasionally, for 8 to 10 minutes or until starting to brown all over. Transfer to tray; set aside.

2.   In same pan, heat remaining butter; cook mushrooms, onions, garlic and thyme over medium-high heat for 5 to 8 minutes or until softened. Sprinkle flour over top; cook for 1 to 2 minutes or until smooth. Stir in tomato paste; cook for 1 minute longer.

3.   Slowly whisk in broth and brandy; bring to boil, whisking constantly. Return beef to pan and stir in Worcestershire sauce, bay leaves, mustard powder and smoked paprika. Reduce heat to low; cover and cook, stirring constantly, for 2 to 2 1/2 hours or until beef is tender and sauce is thickened. Remove bay leaves. Let cool completely, refrigerate and reheat to order.  Alternatively, hold for service.

4.   Assembly: For each serving, heat 3/4 cup (10.5 oz) Stroganoff in skillet set over medium heat until simmering. Remove from heat and toss with 2 tbsp (1.5 oz) sour cream. Cook 1/3 cup (2.7 oz) noodles in pot of boiling salted water until heated through and tender. Drain well; plate noodles topped with stroganoff. Garnish with 1/2 tsp (0.1 oz) chopped parsley.

Tip: Alternatively, thinly slice beef into strips.

Nutrition Facts

Per 1/12 recipe

Calories 560

Fat 15g

Saturated Fat 7g

Trans Fat 0.3g

Cholesterol 150mg

Sodium 550mg

Carbohydrate 62g

Fibre 3g

Sugars 4g

Protein 39g