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Ground Beef Stroganoff

with Cavatappi & Roasted Broccoli

Cooking time

25 minutes




950 /serving

From Russia with love! Stroganoff’s story goes back to French chefs working for Russian nobility in the 1800s. Over time, it evolved to become a North American classic. We’re adapting it even more with ground beef as the basis, while keeping the essentials that make it so great. We mean slippy-slidey sliced mushrooms, a smooth and silky sauce you could get lost in, and a base of noodles to rest upon. Partner it with roasted broccoli and blast it with garlic chives before settling down to forkful after forkful of pure pleasure.

We will send you:

  • 285g Ground beef
  • 225g Mushrooms
  • 1 Shallot (or onion)
  • 1 Bunch of garlic chives
  • 1 Bunch of thyme
  • 1 Head of broccoli
  • 12g Beef demi-glace
  • 225g Cavatappi pasta
  • 43ml Sour cream
  • 9g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Milk, Mustard, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
12 g
840 mg
Total Carb
111 g
11 g
54 g
11 g
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Roast the broccoli
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, flipping halfway, 14 to 18 min., until tender. Set aside in a warm spot.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of olive oil to prevent sticking. Set aside in a warm spot.
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Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Quarter the mushrooms. Peel, halve and mince the shallot. Pick the thyme leaves off the stems; roughly chop the leaves. Thinly slice the garlic chives.
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Make the sauce
In the reserved pan, heat a generous drizzle of oil on medium-high. Sauté the mushrooms, shallot and thyme, 4 to 5 min., until browned; season with the remaining spices and lightly with S&P. Add the demi-glace, sour cream and ½ the reserved cooking water. Simmer, stirring occasionally, 2 to 3 min., until slightly thickened.
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Combine the pasta & serve
To the pan of sauce, add the pasta and beef; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P. Divide the pasta between your bowls. Garnish with the garlic chives. Serve the broccoli on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.