West Creek® Quick Beef Stroganoff


  1. 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.
  2. 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.
  3. Stir in paprika, mustard, and remaining stock and transfer beef back to pan; bring to a simmer and cook for 8 minutes.
  4. In a small mixing bowl, whisk together sour cream and flour. Stir into saucepan; cover and simmer an additional 8 minutes.
  5. Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.


  • 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