Beef Stroganoff with Oka Cheese

Ingredients

• 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

Preparation

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!