Beef & Mushroom Stroganoff

Beef & Mushroom Stroganoff



Prep Time: 15 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

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1. Fill a large pot with cold, salted water and set to medium high. Cover and bring to a boil until needed.

 

1. Add the beyond beef to a large skillet set to medium, and season with sea salt and cracked pep. Break up, stir, and cook 5 – 7 minutes until browned. Transfer the cooked beef to a plate and the butter to the pan. Once melted and bubbly, add the onions, thyme, bay leaves, and a good pinch of salt and pep. Stir and cook 5 – 7 minutes. Add the whole mushrooms, season with sea salt and pepper, and continue to cook for 3 minutes or so.

 

1. Make a well in the center of the pan and add the garlic. Let that sizzle for about a minute, stir everything together, and cook another minute or so. Sprinkle in the flour and stir until no raw flour is visible. Continue stirring and cooking for another minute to cook out the rawness. Add the worc, vinegar, and Dijon. Now, slowly pour in the beef broth while stirring and scraping the bottom of the skillet to lift any tasty bits.

 

1. Bring to a boil. Once boiled, add ½ tsp. sea salt, reduce heat to medium low, and simmer for 7 - 10 minutes until thickened. Add more beef broth if the sauce appears too thick. Pluck out the thyme and bay leaves, stir in the sour cream, and taste for salt. Adjust if desired.

 

1. While sauce simmers, add the noodles to the boiling water. Cook to desired doneness according to package directions. Strain and set aside.

 

1. For service, place noodles in a bowl topped with a ladle or two of the stroganoff. Garnish with fresh parsley and thyme. ENJOY!

                Grocery List

• 10 oz. Dry German Egg Noodles
• 3 Tbsp. Unsalted Butter
• 2 Yellow Onions, chopped
• 2 cloves Garlic, minced
• 227g Baby Cremini Mushrooms
• 340g Beyond “Beef”
• 3 sprigs Fresh Thyme
• 2 Tbsp. AP Flour
• 2 ¼ C PC Brand Plant-Based Beef Broth
• 1 Tbsp. Red Wine Vinegar
• 1 Tbsp. Worcestershire Sauce
• 1 Tbsp. Dijon Mustard
• 2 Bay Leaves
• ¼ C Full Fat Sour Cream
• ½ Tsp. + Sea Salt
• Cracked Pep

NOTES: 

• If you don't have the PC Brand Plant Based Beef Broth, you can substitute with Vegetable Broth but be mindful of your salt and taste as you go. Adjust seasonings to desired taste.
• I didn't have any wine on hand but feel free to sub out the red wine vinegar for a splash of your favourite red wine for a deeper and more authentic flavour.