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Wagyu Beef Stroganoff

Cubed Beef
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  • Rich, creamy and deeply comforting, this Wagyu Beef Stroganoff is a timeless classic elevated with beautifully tender Wagyu beef. Simmered with mushrooms, brandy and sour cream, the sauce is silky and full of flavor—perfect served over buttery mashed potatoes or pasta for an easy, satisfying meal.

Ingredients

  • 1x1lb packet First Light Cubed Beef

  • 1 tbsp flour

  • 1 tbsp olive oil

  • 1 onion, thinly sliced

  • 1 bay leaf

  • 60ml brandy

  • 250g mushrooms, sliced

  • 2 tbsp tomato paste

  • 1 ½ cups beef stock

  • 1/2 cup sour cream

  • 2 tsp Dijon mustard

  • ½ tsp salt

  1. Sprinkle the flour over the beef and quickly shake to coat.
  2. Heat the oil in a large skillet or frying pan over high heat. Add the beef to the skillet in a single layer. Cook, without stirring, for 30 seconds until browned underneath. Flip and cook for another 30 seconds until browned. Remove the beef onto a plate and set aside.
  3. Reduce the heat to medium. Add the onion and bay leaf. Cook for 2 minutes, stirring, until translucent. Add the brandy to deglaze.
  4. Add the beef back in (along with any juices from the plate), mushrooms and tomato paste. Stir to combine, then pour in the beef stock and stir well to combine.
  5. Bring to a simmer, then reduce heat to medium-low and simmer for 10 minutes.
  6. Add the sour cream and mustard, stirring to incorporate.
  7. Simmer for an additional 5-10 minutes or until thickened to your liking. Add the salt, and season to taste with pepper.
  8. Serve hot, with mashed potato or pasta. Garnish with fresh parsley if desired