You have to Try This Creamy Beef Stroganoff - Meal Prep

Ingredients

• 250 g Egg Noodles (dry, broken in half for easier cooking)
• 1 whole Brown Onion (medium size, about 150‑200 g)
• 1 clove Garlic (lightly smashed then diced)
• 200 g Mushrooms (any variety, stems trimmed, sliced 4‑5 mm)
• 750 g Rump Steak (trim excess fat, cut into 3‑4 mm strips, 4‑5 cm long)
• 50 g Unsalted Butter (cut into cubes)
• 50 g All-Purpose Flour (sifted)
• 500 mL Chicken Stock (low‑sodium broth)
• 100 g Light Sour Cream (full‑fat or reduced‑fat, for creaminess)
• 8 g Dijon Mustard (about 1 tsp)
• 1 tsp Salt (adjust to taste)
• 1 tbsp Vegetable Oil (for high‑heat searing)

Instructions

1. Heat Water for Noodles

   Fill a medium saucepot halfway with water, place on high heat and bring to a rolling boil.

   Time: PT2M

2. Dice the Onion

   Cut the brown onion in half, remove the stem end, peel, then slice horizontally, vertically and finally dice into small pieces. Transfer to a bowl.

   Time: PT5M

3. Prep the Garlic

   Lightly smash the garlic clove with the side of the knife, trim the ends, peel and dice by slicing then running the knife through a few times.

   Time: PT2M

4. Slice the Mushrooms

   Trim the tough ends of the mushroom stems and slice the caps into 4‑5 mm thick pieces. Place in a bowl.

   Time: PT3M

5. Cut the Beef

   Trim any excess fat from the rump steak, cut into manageable pieces and slice into 3‑4 mm thick strips about 4‑5 cm long. Set aside in a bowl.

   Time: PT5M

6. Cook the Egg Noodles

   Add 250 g egg noodles to the boiling water and cook al dente, about 8‑10 minutes. Drain in a colander and set aside.

   Time: PT10M

   Temperature: boiling

7. Sear the Beef

   Heat the large fry pan over high heat, add a thin layer of oil and let the pan become very hot. Cook the beef in two batches, 2 minutes on the first side then flip and cook 1 minute for medium‑rare. Remove each batch to a bowl.

   Time: PT6M

   Temperature: high

8. Sauté Onion and Mushrooms

   Reduce heat to medium, add the diced onion and sliced mushrooms to the same pan. Cook, stirring occasionally, until they soften and release their water, about 4‑5 minutes.

   Time: PT5M

   Temperature: medium

9. Add Garlic

   Stir in the diced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

10. Make the Roux

    Add 50 g butter to the pan, melt completely, then sprinkle 50 g flour over the butter. Stir constantly and cook for about 30 seconds to eliminate raw flour taste.

    Time: PT1M

    Temperature: medium

11. Add Chicken Stock

    Gradually whisk in 500 mL chicken stock, stirring continuously until the sauce thickens and becomes homogeneous, about 1‑2 minutes.

    Time: PT2M

    Temperature: medium

12. Finish the Sauce

    Stir in 100 g light sour cream, 8 g Dijon mustard, and 1 tsp salt. Add any beef juices collected in the bowl. Reduce the sauce for another 1‑2 minutes, tasting and adjusting salt as needed.

    Time: PT2M

    Temperature: medium

13. Check Noodles

    If the noodles were not drained earlier, test for doneness now and drain them, setting aside.

    Time: PT2M

14. Final Sauce Reduction

    Allow the sauce to reduce a further 1‑2 minutes until it coats the back of a spoon.

    Time: PT2M

    Temperature: medium

15. Combine Noodles and Sauce

    Add the cooked egg noodles to the pan, tossing to coat evenly.

    Time: PT1M

    Temperature: medium

16. Re‑Add the Beef

    Turn off the heat, return the seared beef strips to the pan and toss until just combined and warmed through.

    Time: PT1M

17. Portion and Garnish

    Divide the Stroganoff evenly into five meal‑prep containers. Optionally garnish with freshly diced parsley.

    Time: PT2M

Nutrition Facts

Calories

942

Protein

34 g

Carbohydrates

35 g

Fat

37 g

Fiber

4 g