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Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff with Rice and Peas

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Recipe Details


One of our favorite parts of Russian stroganoff is the classically rich, velvety sauce of onions, mushrooms, and sour cream. This week, Chef Giuseppe’s version of the dish is here to help you get through the chilliest of winter nights. He adds peas to the sauce for a pop of green color and a little Dijon mustard for tang, then mixes in mini meatballs for a faster-cooking alternative to the typical slices of beef. It’s all served over rice to soak up every last savory drop.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Giuseppe

    By Chef Giuseppe

    Nutritional info

    • Calories 820
    • Protein 47g
    • Total Carb 77g
    • Total Fat 35g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • jasmine rice
      3/4 cup
      jasmine rice
    • parsley
      1/8 ounce
    • cremini mushrooms
      6 ounces
      cremini mushrooms
    • lemon
    • yellow onion
      yellow onion
    • ground beef
      12 ounces
      ground beef
    • cornstarch
      1 tablespoon
    • beef stock
      8 ounces
      beef stock
    • Worcestershire sauce
      1 tablespoon
      Worcestershire sauce
    • peas
      1/2 cup
    • Dijon mustard
      1 packet
      Dijon mustard
    • nonfat sour cream
      1 ounce
      nonfat sour cream

    What You’ll Need

    • olive oil
    • eggs
    • kosher salt
    • black pepper
    • 6" small pot with lid
    • baking sheet
    • 10" medium pan


    Cooking Steps

    1. Cook rice

      Cook rice

      Preheat oven to 425°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

    2. Prepare ingredients

      Prepare ingredients

      While rice cooks, rinse parsley and roughly chop leaves, discarding stems. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Halve lemon. Peel onion and cut into small dice.

    3. Form and bake meatballs

      Form and bake meatballs

      In a large bowl, crack 1 egg, then season with ½ teaspoon salt and pepper as desired and stir to fully combine. Pat beef dry with paper towel and add to bowl with egg. Using your hands, mix well, then form into 14 equal balls, about 1 inch thick. Arrange in a single layer on a baking sheet, spacing apart as much as possible. Bake until slightly browned and cooked through, 8-10 minutes. 

    4. Sauté onion and mushrooms

      Sauté onion and mushrooms

      While meatballs bake, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring frequently, until light brown and softened, about 5 minutes. Add mushrooms and cook, stirring, until just golden, 8-10 minutes. Season with ¼ teaspoon salt and pepper as desired.

    5. Make stroganoff sauce

      Make stroganoff sauce

      While vegetables sauté, in a medium bowl, whisk together cornstarch and ¼ cup stock. Add Worcestershire, peas, and remaining stock to pan. Bring to a boil over high heat, then reduce heat to medium high and simmer to meld flavors, 1-2 minutes. Add cornstarch mixture to pan. Cook, stirring occasionally, to thicken, 2-3 minutes. Remove from heat. Stir in Dijon and sour cream. Taste and add salt and pepper.

    6. Finish and plate beef stroganoff

      Finish and plate beef stroganoff

      Add meatballs and 1 squeeze lemon juice to pan with mushrooms and turn coat. Use remaining lemon to brighten a glass of water. Divide rice between serving plates. Top with meatballs, spoon over mushroom sauce, and garnish with parsley. Enjoy! 

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