West Creek® Quick Beef Stroganoff
West Creek® Quick Beef Stroganoff
Directions
- Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer beef to a bowl.
- Add butter, onions, and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Deglaze with 1 cup beef broth and reduce by half.
- Stir in paprika, mustard, and remaining stock and transfer beef back to pan; bring to a simmer and cook for 8 minutes.
- In a small mixing bowl, whisk together sour cream and flour. Stir into saucepan; cover and simmer an additional 8 minutes.
- Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.
Ingredients
- 2 1/2 lbs West Creek® Roast Beef, C/Off Med Rare, cut in 1/2 in. x 2 in. strips
- 1 tbsp Morton® Kosher salt
- 2 tsp Roma® Freshly Ground Black Peppercorns
- 3 tbsp Roma® extra virgin olive oil
- 2 tbsp Ridgecrest® Beef Base
- 4 cups water
- 3 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 ea Peak Fresh Produce® Onion(s), Yellow, sliced thinly
- 1 lb Peak Fresh Produce® cremini mushrooms, quartered
- 2 tbsp Magellan® Paprika
- 2 tbsp Grey Poupon® Dijon Mustard
- 1 cup Nature's Best Dairy® Sour Cream
- 3 tbsp Roma® All-Purpose Flour
- 1 lb Assoluti® Pasta, Egg Noodles, 1/2 in.
- 2 tbsp Peak Fresh Produce® Flat Leaf Parsley, chopped, for garnish
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
