Beef Stroganoff

This classic dish is elevated with our bold Montreal Magique seasoning, adding a robust depth to the tender strips of beef. Sautéed with onions and mushrooms, the beef is simmered in a creamy, savory sauce made with sour cream and beef broth, creating a luscious and velvety texture. Served over a bed of egg noodles or rice, each mouthful is a delightful combination of hearty, creamy, and aromatic flavors. Perfect for a cozy dinner, Noshejan’s Montreal Magique Beef Stroganoff transforms a timeless favorite into an extraordinary culinary experience.

Servings

6

Prep Time

10 Min

Cook Time

30 Min

Ingredients

12 oz uncooked wide egg noodles

1 1/2 cup beef broth

2 tbsp Worcestershire sauce

2 tbsp miso paste

3 tbsp flour

1 lb beef tenderloin or sirloin, cut into 1/4" strips

4 tbsp Noshejan Montreal Magique

6 tbsp butter

1 onion, halved and thinly sliced

1 lb sliced Baby Bella mushrooms

8 garlic cloves, minced

1/4 cup white wine vinegar

1/2 cup sour cream

1 tbsp chopped parsley

Instructions

Cook the noodles according to the package instructions. While the water boils and the noodles cook, prepare the other ingredients.

Combine the beef broth, Worcestershire sauce, miso paste, and flour in a mixing bowl. Whisk together until combined thoroughly.

Dry the steak strips with paper towels. Evenly sprinkle 2 tbsp Noshejan Montreal Magique over both sides of each strip. Rub in a bit.

In a large pan, heat three tbsps butter over medium-high heat. Add the steak strips in an even layer, making sure not to overcrowd them. You may need to work in batches. Cook for 1 minute per side. Remove from heat and set aside.

Heat the remaining butter in the same pan. Add the onion, mushrooms and garlic. Cook for 10 minutes, stirring often.

Add the vinegar, deglazing the pan by gently scraping the brown bits on the bottom of the pan. Cook for 2 minutes, stirring often.

Add the beef broth mixture, stirring well. Cook for 2 minutes.

Add the remaining Noshejan Montreal Magique and mix well. Add the sour cream and turn off the heat. Mix well.

Serve over the warm egg noodles, topped with the steak, and garnished with parsley.