Beef Stroganoff Style Noodles
with mushrooms and creme fraiche
A classic comfort dish—beef stroganoff—meets an Asian staple—udon noodles—in this unique and delicious recipe that will thrill your tastebuds and leave you feeling satisfied.
Tags:
Protein Rich
•Quick
•Calorie Smart
Allergens:
Wheat
•Mustard
•Milk
•Soya
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Strips
300 grams
Udon Noodles
(Contains Wheat)
250 grams
Mushrooms
2 sachet(s)
Paprika
(Contains Mustard)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Scallion
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2258 kJ
Energy (kcal)540 kcal
Fat15.4 g
of which saturates10.1 g
Carbohydrate52.6 g
of which sugars5.2 g
Dietary Fiber0 g
Protein40.1 g
Cholesterol0 mg
Salt2.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Roughly chop the mushrooms.
- Trim and thinly slice the scallion.
2
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the beef strips until browned, shifting as they colour, 2-3 mins. Season with salt and pepper.
- Once seared, remove from the pan and set aside. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned.
TIP: You don't want to overcrowd the pan—cook in batches if necessary!
3
- Return the pan (no need to wipe) to high heat with another drizzle of oil.
- When hot, add the mushrooms and season with salt and pepper.
- Fry until softened, stirring occasionally, 5-6 mins.
4
- Lower the heat to medium-high and add the creme fraiche, paprika, Worcester sauce, stock and half the scallion to the pan.
- Stir in 75ml water (double for 4p) and leave to simmer until slightly thickened, 3-4 mins.
- Add the beef strips and stir to warm through and coat with the sauce.
5
- Carefully separate the noodles by hand then add to the pan and gently toss in the sauce until softened, 1-2 mins.
- Season to taste with salt and pepper. Add a splash of water to loosen the sauce if necessary.
Little Chef's TIP: Kids can help with separating the noodles.
6
- Divide the beef stroganoff noodles between bowls.
- Garnish with a sprinkling of the remaining scallion.
