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Beef Stroganoff

with Egg Noodles & Baby Spinach

Cooking time

35 minutes




540 /serving

With winter weather in full swing, there is nothing better than cozying up with a warm bowl of comfort food like our classic Beef Stroganoff. Tender beef strips are sautéed with mushrooms in a rich, aromatic sauce seasoned with just the right amount of tangy sour cream and served over a bed of curly egg noodles. All in all this dish for a savoury tribute that adds a modern touch to its Eastern Europe roots!

We will send you:

  • 510g Sirloin beef strips
  • 115g Baby spinach
  • 1 Shallot (or onion)
  • 115g Cremini mushrooms
  • 24g Beef demi-glace
  • 225g Egg noodles
  • 9g Cornstarch
  • 94g Sour cream

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper
Total Fat
21 g
Saturated Fat
8 g
510 mg
Total Carbs
48 g
3 g
39 g
3 g
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Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the mushrooms. Peel and thinly slice the shallot into rounds.
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Brown the beef
In a large pan, heat a drizzle of olive oil on medium-high. Pat the beef strips dry with a paper towel; season with S&P. Add the beef to the pan and cook, 1 to 2 minutes per side, until browned. Transfer the browned beef to a plate and set aside, leaving any browned bits (or fond) in the pan (drain off any excess fat).
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Cook the vegetables
Heat the pan of reserved fond on medium-high (if the pan seems dry, add a drizzle of olive oil). Add the mushrooms; season with S&P. Cook, stirring occasionally, 3 to 4 minutes, until starting to soften. Add the shallots and cook, stirring occasionally, 2 to 3 minutes, until softened and fragrant. Add the spinach and cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P to taste.
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Cook the noodles
While the vegetables cook, add the noodles to the pot of boiling water. Cook, 8 to 10 minutes, until tender. Drain thoroughly and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot.
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Make the stroganoff
In a small bowl, whisk together 1 ½ cups of water with the demi-glace and cornstarch. Add the cornstarch mixture to the pan of vegetables and bring to a simmer. Cook, stirring frequently, 2 to 3 minutes, until the liquid is slightly thickened. Add the browned beef and cook, 1 to 2 minutes, until well combined and heated through. Remove from the heat and stir in the sour cream; season with S&P to taste.
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Finish & serve
Divide the cooked noodles between your plates. Top with the finished beef Stroganoff. Bon appétit!

*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.