Monday Night Meal: Weeknight Beef Stroganoff

Rachael Perron is a Culinary & Branding Director Kowalski’s Markets. She stopped by to help you get dinner on the table.

Weeknight Beef Stroganoff


1 lb. Kowalski’s Casarecce Dry Pasta
1 tbsp. Kowalski’s Extra Virgin Olive Oil
4 oz. Kowalski’s Gourmet Mushroom Blend
– kosher salt and freshly ground Kowalski’s Black Peppercorns, to taste
1 lb. (approx.) Kowalski’s Signature Lightly Smoked Fully Cooked Pulled Beef
½ lb. (approx.) Kowalski’s Beef Demi-Glace (from the Meat Department)
3 tbsp. Kowalski’s Unsalted Butter
⅓ cup sour cream (or plain Greek yogurt)
– fresh thyme leaves, for garnish


In a large pot of salted water, cook noodles according to package, near the end of cooking time, scoop approx. 1 cup pasta cooking water from the pot and reserve. While pasta cooks, heat oil in an extra-large sauté pan over medium-high heat, swirling to coat. Add mushrooms; cook until browned (4-5 min.). Season mushrooms with salt and pepper; transfer to a medium bowl and set aside. Add beef to the sauté pan; cook and stir until meat is hot and falling apart (2-3 min.). Transfer beef to the bowl with mushrooms; set aside. Add demi-glace and reserved hot pasta water to the pan, scraping up browned bits from the bottom. Reduce heat to medium; simmer until sauce is reduced by ½ (about 4 min.). Whisk in butter. Use a slotted spoon to transfer cooked pasta to the sauté pan; stir and simmer until thickened (about 2 min.). Adjust seasoning to taste. Stir mushrooms and beef into the pasta; stir in sour cream. Garnish with thyme; serve immediately.

Tasty Tip:

  • Kowalski’s Signature Beef Demi-Glace is often sold and may be stored at home in the freezer. Thaw in the refrigerator or microwave before use or simply drop the frozen product into the pan and cook a few minutes longer to melt it.
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