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High Protein Beef Stroganoff Meal Prep

A creamy, comforting dish featuring tender beef cooked in a rich sauce, perfect for meal prep and weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef and Pasta
  • 900 g Beef Rump Steak Thinly sliced for tender texture
  • 350 g Pasta of Choice Use your favorite type
Vegetables and Seasonings
  • 1 Tbsp Olive Oil For enhancing flavors
  • 1 Brown (Yellow) Onion Sliced Adds sweetness
  • 350 g Swiss Brown Mushrooms Sliced for earthiness
  • 4 cloves Garlic Minced for savory essence
  • 1 ½ tsp Sweet Paprika For color and warmth
  • Salt & Pepper To taste Essential seasonings
Sauce Ingredients
  • 1 Cup Beef Stock For a rich base
  • ½ Cup Light Sour Cream Adds creaminess
  • 2 tsp Worcestershire Sauce For umami flavor
  • 1 tsp Dijon Mustard Elevates the sauce
  • 1 Tbsp Unsalted Butter For sautéing vegetables
  • Flat Leaf Parsley Chopped For garnish
For Cooking Pasta
  • Salt For Pasta Water To flavor the pasta

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
  2. Place beef in the freezer for 30 minutes to firm up. Slice thinly against the grain, season with salt and pepper, and dust lightly with flour.
Cooking
  1. In a large skillet, heat olive oil over medium-high heat. Sear the beef in batches for 1–2 minutes on each side until browned.
  2. Remove beef and set aside. In the same skillet, melt butter and cook onions and mushrooms for 6–8 minutes until softened. Add garlic and paprika, cooking for an additional 30 seconds.
  3. Pour in beef stock, scraping up browned bits from the skillet, and simmer for about 5 minutes.
  4. Lower heat, then stir in Worcestershire sauce, Dijon mustard, and light sour cream until smooth. Return beef with collected juices to the pan and gently toss to coat.
  5. Add chopped parsley and divide cooked pasta into five containers. Top with beef stroganoff and garnish with parsley and cracked black pepper.

Notes

Avoid overcrowding the skillet when searing the beef. Feel free to substitute mushrooms with cremini or portobello. For freezing, undercook pasta slightly.