The Cucina di Carla Story

Beef Stroganoff with Buttered Noodles

Serves 2
The Cucina di Carla Story



Classically comforting; sour cream and onion gravy with hearty beef and Cremini mushrooms cover buttered Mafalda pasta noodles


16 oz - Buttered Noodles Steam Bag

1 lb - Sirloin

5 tbsp - Butter

2 medium - Onion, sliced

8 oz - Cremini Mushrooms, pre sliced package

2 cups - Beef Stock

1 tbsp - Dijon Mustard

2 cups - Sour Cream

To taste - Salt & Pepper

1 tbsp - Chives, chopped (optional garnish)

The Cucina di Carla Story


  1. Flatten the Sirloin to about ½” thick and slice into ¼” thin strips, season with salt and pepper.
    (to flatten place beef between two layers of plastic wrap or parchment and pound with a mallet or the bottom of a pan.)
  2. In a large pan over high heat, melt 2 tbsp of butter until it begins to brown.
    Sear the sliced beef, browning on all sides. Remove to a bowl.
  3. Turn the heat down to medium, add 1 tbsp butter and cook the Onions until they start to soften.
    Add the sliced Cremini Mushroom to the Onion and cook until browned.
    Remove all to the bowl with the beef.
  4. Melt 2 tbsp Butter in the pan, scraping the bottom clean with a wooden spoon or spatula.
  5. Add 3 tablespoons of All Purpose flour to the butter, cook for one minute while stirring continuously.
  6. Add Beef Stock, stirring well to mix.
    Add Sour Cream and Dijon Mustard, mixing in completely.
    Bring to a simmer and reduce heat to low and simmer four minutes or until thickened.
    -When the sauce to comes up to a simmer; start following the cooking instructions on the Buttered Noodles Steam Bag.-
  7. Add the contents of the bowl of beef and vegetables including any liquid.
    Stir to mix well with sauce.
    Simmer for one minute and then remove from heat.
  8. Serve immediately over the cooked buttered noodles, garnished with the chopped Chives.
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