Maple Leaf Canadian and Family Owned


Beef and Mushroom Stroganoff


Carve Premium Ontario Beef and Mushroom Stroganoff



This classic stew never goes out of style. It’s loaded with homey and comforting flavours that will please any customer.


Prep Time: 45 minutes

Cook Time: 3 hours

Total Time: 3 hours 45 minutes

Serves: 12





3 lb (50 oz) Carve Premium Ontario Beef AAA Inside Round, cut into 1/2-inch (1 cm) cubes

1/4 cup (2 oz) butter, divided

1 tsp (0.2 oz) salt

1 tsp (0.07 oz) pepper

1 lb (17.5 oz) sliced mushrooms

2 onions, thinly sliced (9 oz)

4 cloves garlic, minced (0.8 oz)

2 tbsp (0.2 oz) finely chopped fresh thyme

1/4 cup (1.6 oz) all-purpose flour

2 tbsp (1 oz) tomato paste

4 cups (2 lb) sodium-reduced beef broth

1/4 cup (1.5 oz) brandy

2 tbsp (9 oz) Worcestershire sauce

4 bay leaves (0.1 oz)

1 tsp (0.1 oz) mustard powder

1/2 tsp (0.1 oz) smoked paprika



2 lb (32 oz) egg noodles, blanched

2 cups (18 oz) sour cream

1/4 cup (1.2 oz) finely chopped fresh parsley




  1. Stroganoff: Melt 2 tbsp (1 oz) butter in large Dutch oven or saucepan set over medium heat. Season beef with salt and pepper; cook, turning occasionally, for 8 to 10 minutes or until starting to brown all over. Transfer to tray; set aside.
  2. In same pan, heat remaining butter; cook mushrooms, onions, garlic and thyme over medium-high heat for 5 to 8 minutes or until softened. Sprinkle flour over top; cook for 1 to 2 minutes or until smooth. Stir in tomato paste; cook for 1 minute longer.
  3. Slowly whisk in broth and brandy; bring to boil, whisking constantly. Return beef to pan and stir in Worcestershire sauce, bay leaves, mustard powder and smoked paprika. Reduce heat to low; cover and cook, stirring constantly, for 2 to 2 1/2 hours or until beef is tender and sauce is thickened. Remove bay leaves. Let cool completely, refrigerate and reheat to order.  Alternatively, hold for service.
  4. Assembly: For each serving, heat 3/4 cup (10.5 oz) Stroganoff in skillet set over medium heat until simmering. Remove from heat and toss with 2 tbsp (1.5 oz) sour cream. Cook 1/3 cup (2.7 oz) noodles in pot of boiling salted water until heated through and tender. Drain well; plate noodles topped with stroganoff. Garnish with 1/2 tsp (0.1 oz) chopped parsley.



Alternatively, thinly slice beef into strips.



Nutrition Facts

Per 1/12 recipe

Calories 560

Fat 15g

Saturated Fat 7g

Trans Fat 0.3g

Cholesterol 150mg

Sodium 550mg

Carbohydrate 62g

Fibre 3g

Sugars 4g

Protein 39g