High Protein Meal Prep That Tastes Restaurant Quality | Beef Stroganoff

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Boil the pasta in well-salted water until just al dente, then drain and set aside.
2. Freeze the beef for 30 minutes to firm it, then slice thinly across the grain. Pat dry, season with salt and black pepper, and lightly dust with flour.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side until browned, removing each batch to a plate.
4. In the same skillet, melt the butter. Cook the onion and mushrooms for 6–8 minutes until soft and golden. Stir in the garlic and paprika for 30 seconds.
5. Pour in the beef stock, scraping up the browned bits, and simmer for 5 minutes to reduce.
6. Lower the heat. Stir in the Worcestershire sauce, Dijon mustard and sour cream until smooth. Return the beef and its juices, toss to coat, then stir in the parsley.
7. Divide the noodles between five containers, top each with a generous portion of stroganoff and sauce, and garnish with parsley and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicOnionMushroomBeefPastaSour cream