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Mushroom & Beef Stroganoff

with Iceberg Lettuce & Radish Salad

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Count Pavel Stroganoff, a 19th-Century Russian dignitary, was a known gourmand. To satisfy his lofty tastes, his personal chef created a new dish. Today called simply “stroganoff,” this incredibly delicious meal has gained popularity the world over. At its most basic, stroganoff consists of beef finished in sour cream, which cuts the meat’s richness. And we’re staying true to those ingredients. But we’re also making ours with cremini mushrooms and serving it over chewy, spiral egg noodles (the classic American adaptation).

fresh
ingredients
Mushroom & Beef Stroganoff with Iceberg Lettuce & Radish Salad
Title
  • 1 lb Ground Beef
  • 8 oz Egg Noodles
  • 4 oz Radishes
  • 1 head Iceberg Lettuce
  • 1 Navel Orange
  • 1 Yellow Onion
  • ¾ lb Cremini Mushrooms
  • 1 large bunch Parsley
  • 3 Tbsps Beef Demi-Glace
  • 2 Tbsps All-Purpose Flour
  • ½ cup Sour Cream
  • 2 tsps Stroganoff Spice Blend (Smoked Paprika, Garlic Powder & Dried Thyme)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the radishes into thin rounds. Halve the orange; squeeze the juice of both halves into a bowl, straining out the seeds. Thinly slice the mushrooms. Pick the parsley leaves off the stems; discard the stems. Remove and discard the core of the lettuce; roughly chop the leaves. Peel and thinly slice the onion.

Brown the beef:
2 Brown the beef:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard the drippings. Transfer the browned beef to a plate and set aside, leaving any browned bits (or fond) in the pan.

Cook the mushrooms & onion:
3 Cook the mushrooms & onion:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the mushrooms; cook, stirring occasionally, 6 to 8 minutes, or until browned. Add the onion and spice blend; cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

Make the stroganoff:
4 Make the stroganoff:

Add the flour to the pan of mushrooms and onions. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the beef demi-glace and 1½ cups of water; cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the browned beef; cook, stirring occasionally, 2 to 4 minutes, or until well combined and heated through. Remove from heat and stir in ¾ of the sour cream; season with salt and pepper to taste. Set aside in a warm place.

Cook the noodles:
5 Cook the noodles:

While the stroganoff cooks, add the noodles to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Drain thoroughly and transfer to a serving dish. Set aside in a warm place.

Finish & serve your dish:
6 Finish & serve your dish:

In a small bowl, combine the orange juice and remaining sour cream; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and radishes. Add enough of the orange juice-sour cream dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Top the cooked noodles with the stroganoff. Garnish with the parsley. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the radishes into thin rounds. Halve the orange; squeeze the juice of both halves into a bowl, straining out the seeds. Thinly slice the mushrooms. Pick the parsley leaves off the stems; discard the stems. Remove and discard the core of the lettuce; roughly chop the leaves. Peel and thinly slice the onion.

2 Brown the beef:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground beef and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned. Carefully drain off and discard the drippings. Transfer the browned beef to a plate and set aside, leaving any browned bits (or fond) in the pan.

Brown the beef:
Cook the mushrooms & onion:
3 Cook the mushrooms & onion:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the mushrooms; cook, stirring occasionally, 6 to 8 minutes, or until browned. Add the onion and spice blend; cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

4 Make the stroganoff:

Add the flour to the pan of mushrooms and onions. Cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the beef demi-glace and 1½ cups of water; cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the browned beef; cook, stirring occasionally, 2 to 4 minutes, or until well combined and heated through. Remove from heat and stir in ¾ of the sour cream; season with salt and pepper to taste. Set aside in a warm place.

Make the stroganoff:
Cook the noodles:
5 Cook the noodles:

While the stroganoff cooks, add the noodles to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Drain thoroughly and transfer to a serving dish. Set aside in a warm place.

6 Finish & serve your dish:

In a small bowl, combine the orange juice and remaining sour cream; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and radishes. Add enough of the orange juice-sour cream dressing to coat the salad (you may have extra dressing); toss to combine and season with salt and pepper to taste. Transfer to a serving dish. Top the cooked noodles with the stroganoff. Garnish with the parsley. Enjoy!

Finish & serve your dish: