Beef Stroganoff with Oka Cheese

Beef Stroganoff with Oka Cheese

Serves: 4 to 6
Cooking Time: 20min
Preparation: 30min
Level: Easy 

This beef Stroganoff recipe will leave you speechless, because, yeah, it's that good! We decided to add some Oka cheese for that little extra something.


  • 550 g boneless beef ribeye steak, by Maillard, fat removed, diced
  • 375 g egg noodles
  • 1 yellow onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • Olive oil
  • 226 g (8 oz) shiitake mushrooms, chopped
  • 120 g (4 oz) king oyster mushrooms, chopped
  • 1 teaspoon smoked paprika
  • The leaf of 4 thyme sprigs
  • 2 cups beef broth
  • 3 tablespoons Dijon mustard
  • 3 teaspoon Worcestershire sauce
  • 2 cups grated Oka Classic cheese
  • 3 tablespoons 14% sour cream
  • Fresh parsley to serve
  • Salt and pepper from the mill


  1. In a large saucepan filled with salted boiling water, add the noodles and cook for 2 to 3 minutes to blanch. Pour into a colander and drain. Set aside.
  2. In the large saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
  3. In the large saucepan over medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
  4. Add the meat followed by a drizzle of olive oil. Season salt and pepper. Cook for 3 to 4 minutes to brown.
  5. Add noodles, mushrooms, beef broth, Dijon mustard, Worcestershire sauce, season with salt and pepper and toss. Continue cooking for 2 minutes, stirring.
  6. Add cheese and sour cream and mix. Cook for 2 minutes, stirring to melt the cheese. Serve immediately and garnish with fresh parsley!

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Comments - April 8, 2019

Hi Kate,
To answer;
1. We have some liquid, but the cheese, the sour cream and the Dijon mustard will all contribute to get the sauce thicker.
2. As for the mushrooms, it’s rather cooking for about 7 minutes if we rely on the instructions. But you can surely leave them a little longer, at your convenience. :)
Kind regards,

Kate - April 8, 2019

Recipe sounds to have lovely flavours. But, as an experienced cook, I have a couple of questions that hopefully, you can answer.
1. I am used to using flour to thicken the sauce. There is no flour here, but a lot of liquid; is it the cheese + pasta starch that thickens the sauce?
2. The mushrooms are cooked for only four minutes, in broth, on medium heat. Usually, you saute mushrooms until they give off their liquid and start to brown before adding them to a recipe like Stroganoff. So, it sounds like these will be almost like raw (fresh) mushrooms. Is that right?
Please reply, even if you don’t post.

Martine - April 3, 2019

Ah du Oka! Bonne idée ça! ;) Je vais essayer cette recette

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