Modern beef stroganoff
By Chatelaine
Photo by Roberto Caruso
This rich yet homey comfort food features thin slices of sautéed beef and cremini mushrooms over noodles.
Ingredients
-
500 g
beef strips or fast fry
steaks
, cut into thin strips
-
2 tbsp
all-purpose
flour
-
1/2 tsp
salt
-
1/4 tsp
fresh-ground black
pepper
-
1/4 cup
butter
-
1
small
onion
, finely chopped
-
227-g pkg
sliced cremini
mushrooms
-
5 cups
no-yolk
egg noodles
-
1/2 cup
white wine
-
1 cup
35%
cream
-
1 tbsp
fresh
thyme leaves
Instructions
- BOIL a large pot of water for noodles.
- TOSS meat with flour, salt and pepper in a medium bowl until well coated.
- MELT 2 tbsp butter in a large non-stick frying pan set over medium-high. Add meat and stir for about 3 min. Transfer to a bowl. Add remaining butter to pan, then onion and mushrooms. Cook until mushrooms start to soften, about 4 min.
- ADD noodles to boiling water and cook, following package directions. Add wine to mushrooms and cook until absorbed, about 3 min. Add cream and return meat and any juices to pan. Reduce heat to medium-low. Simmer until sauce starts to thicken, about 2 min. Stir in thyme. Drain noodles and serve meat sauce overtop.
Nutrition (per serving)
- Calories
- 673,
- Protein
- 39 g,
- Carbohydrates
- 44 g,
- Fat
- 36 g,
- Fibre
- 4 g,
- Sodium
- 497 mg.
Wine Pairings
An organic wine from the south of France that exhibits both blackberry and strawberry on the nose leads to a generous palate with surprising structure to complement this rich dish. Our pick: Gilles Louvet O Pinot Noir, France, $14.
