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Beef Stroganoff
Beef Stroganoff

Beef Stroganoff

Preparation 12 minutes
Cooking time 15 minutes
Servings 4


  • 375 g (3/4 lb) wide pasta
  • 45 ml (3 tsp) olive oil
  • 10 ml (2 tsp) butter
  • 750 g (1 1/2 lb) beef strips (sirloin or filet mignon), about 4 to 5 cm (1 1/2 to 2 in.) long, thinly sliced
  • 3 green onions, thinly sliced
  • 1 package of 227 g (1/2 lb) of fresh mushrooms, thinly sliced
  • 1 can of 540 ml (19 oz) of cream of mushroom soup
  • 125 ml (1/2 cup) white wine
  • 15 ml (1 tsp) Dijon mustard
  • Salt and freshly ground black pepper
  • 60 ml (1/4 cup) 35% cooking cream


  1. In a large cooking pot, cook the pasta in boiling salted water for about 7 minutes. Drain.
  2. Meanwhile in a large skillet, heat the oil and butter until nicely browned.
  3. Add the beef strips and sear quickly.
  4. Set aside on a plate. Remove fat from the skillet.
  5. In the same skillet, cook the green onions and mushrooms over medium heat for 3 to 4 minutes.
  6. Add the mushroom soup, white wine and Dijon mustard.
  7. Season with salt and pepper.
  8. Reduce over low heat for a few minutes.
  9. Place the meat back in the skillet and stir.
  10. Add the cooking cream and stir again.
  11. Serve on a bed of pasta or rice with a steamed vegetable.
Availability in stores