A restaurant-quality high-protein beef stroganoff featuring tender sliced beef, mushrooms, and a rich sour cream sauce served over pasta. Perfect for meal prep with a silky, restaurant-grade finish.
High-protein
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Adapted from a video by Chef Jack Ovens
High Protein Meal Prep That Tastes Restaurant Quality | Beef Stroganoff
Flat leaf parsley, choppedAs garnish, about a small handful~3 tbspest.
Pasta350 g
Salt for pasta water~1½ tbspest.
Steps
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1
Bring a pot of water to a boil over high heat for cooking the pasta later.
2
Trim both ends from the onion, halve it, and peel. Slice into thin half-moon pieces; about two-thirds through, lay it flat for safer slicing.
3
Thinly slice about 350g of mushrooms, keeping all pieces a similar size. If preferred, quarter them instead. Do not wash mushrooms as they absorb moisture; wipe off any dirt with a brush or paper towel.
4
Crush four garlic cloves with the side of a knife, then roughly chop. This releases flavor and creates a nutty taste when cooked.
5
Roughly chop a small handful of flat leaf parsley, removing large leaves and stems. Reserve some for final garnish.
6
Slice the beef against the grain into thin strips to break up muscle fibers and keep pieces tender. Freezing the steak for about 30 minutes beforehand helps achieve clean, consistent slices.
7
Place the sliced beef in a mixing bowl, add 8g flour, salt, and cracked black pepper. Mix with clean hands until all pieces are coated evenly with flour.
8
Add the pasta to generously salted boiling water and cook for 2 minutes less than package instructions to keep it al dente. Drain in a colander and set aside.
9
Heat a large pan over medium-high heat with 1 tablespoon of olive oil until hot. Cook the beef in batches, 1–2 minutes per side, without crowding to ensure searing rather than steaming. Remove each batch when golden brown and set aside.
10
Add 1 tablespoon butter to the same pan, then add the sliced onions and mushrooms. Season with salt and cracked pepper, cooking 6–8 minutes until soft and golden. This develops the stroganoff's depth of flavor.
11
Stir in the minced garlic and 1½ teaspoons of sweet paprika, mixing for about 30 seconds. Be careful not to overcook as paprika burns easily.
12
Deglaze with 1 cup of beef stock, scraping up the browned bits from the pan. Simmer for about 5 minutes to reduce. (Vegetable or chicken stock works too, but beef is best.)
13
Reduce heat and stir in 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, and ½ cup light sour cream. Return the cooked beef with its resting juices and toss until coated. Finish with chopped parsley and adjust seasoning to taste.
14
Portion the beef stroganoff and pasta into five 750ml containers, mixing together or layering as preferred. Cool for 15–20 minutes, cover with lids, and store in the refrigerator for up to 4 days or freezer for up to 3 months.
15
Reheat in the microwave or pan, adding a splash of stock to rehydrate the meat if needed.
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