Beef Stroganoff with Mushrooms

To save time when making this recipe, prepare the vegetables while the beef marinates. Serve over broad egg noodles and sprinkle with chopped fresh parsley.

Recipe courtesy of Beef Information Centre

Prep Time: 15 mins. | Cook Time: 12 mins.
Tip: You can also make this stir-fry with Extra Lean Ground Beef instead of strips – prepare the marinade to use as a sauce, skip the marinating step and pan-fry the beef for 8 to 10 minutes with the sautéed onion and mushrooms until the ground beef is cooked thoroughly.


1/2 cup white wine 125 mL
1 tbsp EACH cornstarch and paprika 15 mL
1/2 tsp salt 2 mL
1/4 tsp black pepper 1 mL
1 lb Beef Stir-fry strips or Grilling Steak 500 g (1-inch thick, cut into strips)
1 package dried porcini mushrooms 1
1 onion, chopped 1
3 cups sliced button mushrooms (8 oz/250 g) 750 mL
1 tbsp EACH tomato paste and Dijon mustard 15 mL
1/2 cup light sour cream 125 mL


  1. Combine white wine, cornstarch, paprika, salt and pepper in large sealable freezer bag. Add beef strips; seal bag, squeezing gently to massage marinade into beef. Refrigerate for up to 30 minutes.
  2. Meanwhile, combine 1 cup (250 mL) boiling water with porcini mushrooms; soak for 20 minutes. Drain through paper towel lined sieve, reserving soaking water. Rinse mushrooms; chop finely and set aside.
  3. Drain meat through colander set over bowl reserving marinade. Stir-fry beef strips using medium-high heat in hot lightly oiled nonstick skillet for 2 minutes or until browned but still pink inside. Transfer meat to clean bowl.
  4. Cook onion with dried and fresh mushrooms in same nonstick skillet over medium heat, stirring occasionally, for 5 to 7 minutes or until softened and golden. Increase heat to medium-high.
  5. Return beef to skillet along with any juices in bowl, reserved marinade and 1/4 cup (50 mL) reserved mushroom soaking liquid, tomato paste and mustard. Bring to boil, stirring constantly until just thickened. Stir in sour cream and heat through.

Nutritional information

Per Serving
Calories: 321
Protein: 29 g
Fat: 15 g
Carbohydrates: 14 g


Beef Bourguignon

What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soirée? Serve this recipe with mashed potatoes, egg noodles or rice.

Prep Time: 25 mins. | Cook Time: 2 hrs. 30 mins. | Serves: 6
Tip: With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. In fact, you can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave. And here’s the big bonus – stew actually tastes better when made the day ahead. Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.


4 slices bacon, diced 4
2 medium onions, sliced lengthwise 2
8 oz fresh mushrooms, halved 250 g
2 lb Stewing Beef Cubes 1 kg
3 tbsp all-purpose flour 45 mL
3 cloves garlic, minced 3
1½ cups EACH red wine and beef stock 375 mL
1 bay leaf 1
1 tsp dried thyme 5 mL
1/2 tsp EACH salt and pepper 2 mL


  1. Pan-fry bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
  2. Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
  3. Cook,  covered in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes.

Nutritional Information

Per Serving
Calories: 357
Protein: 38 g
Fat: 18 g
Carbohydrates: 9 g


Beef and Mushroom Tortilla Pie

This version uses mushrooms and beef for the meat layer alternating with layers of beans, salsa and cheese. It’s definitely a meal in a slice.

Recipe and photo by eat. live. travel. write.

Prep Time: 40 mins. | Cook Time: 45 mins. | Serves: 6-8


For the meat:
3 tablespoons olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 lb lean ground beef
1 lb mushrooms (I used crimini and shiitake)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon red pepper flakes
salt, to taste
For the beans: 
1 tablespoon olive oil
1 shallot, finely diced
1 clove garlic, minced
1 can red kidney beans, drained
1 can black beans, drained
1 teaspoon ground coriander
1 teaspoon ground cumin
To assemble:
1 ½ cups salsa
12 6-inch corn tortillas
200g shredded cheddar cheese
To serve:
Sour cream
Avocado slices


Preheat the oven to 400°F.
To cook the beef and mushrooms:
  1. Place the mushrooms in a food processor fitted with a metal blade.
  2. Pulse until they are finely chopped.
  3. Heat the olive oil in a heavy skillet over medium-high heat.
  4. Add the shallots and garlic and cook sauté until they start to soften but not brown.
  5. Add the mushrooms and sauté until they start to brown (at this point you might want to drain any excess liquid or you can lower the heat and continue to cook until the liquid is mostly cooked off).
  6. Add the beef, mix to combine well with the mushroom mixture and cook until the beef is browned.
  7. Stir in the coriander, cumin and red pepper flakes and season with salt, to taste.
  8. Set aside.
To cook the beans:
  1. In a separate skillet, heat the olive oil over medium-high heat and sauté the shallot and garlic until they just start to soften.
  2. Add the drained beans and cook over medium heat until they are soft enough to mash.
  3. Stir in the cumin and coriander then use a potato masher or the back of a soup ladle to gently crush the beans. You can leave some whole so the texture is not completely smooth.
To assemble:
  1. Cover the bottom of a deep round baking dish (9-inches/ 23cm in diameter with a capacity of 2L) with about ¼ cup of the salsa.
  2. Top with 2 corn tortillas – you will have to cut them to fit the shape of the dish so the bottom is completely covered.
  3. Top with about 1/3 of the beef and mushroom mixture, then ¼ cup of the salsa then scatter about ¼ of the cheese.
  4. Layer on 2 corn tortillas, cut to fit the dish, then top with 1/3 of the bean mixture, then ¼ cup salsa and more cheese.
  5. Continue to layer the tortillas, beef and beans until you have used up all the ingredients. Make sure the top of the pie is just salsa and cheese on a tortilla layer.
  6. Depending on the size of your dish, you will get 2-3 layers each of beef/ mushrooms and beans.
  7. Bake for 20 minutes at 400°F, then broil on high for 3-5 minutes until the cheese on top is golden brown and bubbling.
  8. Serve slices with a dollop of sour cream and some extra salsa and fresh avocado slices

Beef and Mushroom Tortiere

This Beef and Mushroom Tortiere houses all the flavours of a French-Candian classic, but bumps up the nutrition and stretches your beef budget with the addition of some fried mushrooms. 

Recipe and photo by Kelly of The Gouda Life.

Prep Time: 30 mins. | Cook Time: 1 hr. 20 mins. | Makes: 2 pies.


4 tbsp olive oil, separated
1.5 lbs crimini mushrooms, diced
2 lbs lean ground beef
1 large onion, diced
2 cloves garlic
1 tsp allspice
1 tsp ground clove
1/4 tsp nutmeg
1/4 tsp ground ginger
salt and pepper, to taste
2 9″ top/bottom pie shells (my favourite recipe here)
1/4 cup cream/milk/eggwash


1. Put a heavy skillet or dutch oven over med-high heat and heat 2 tbsp of oil. Add in the mushrooms and leave them, without stirring, for 10 minutes. They should go from dry, to watery, and back to dry. You’ll need them to release all their moisture in order to crip up. Continue to cook, stirring if necessary, until mushrooms are golden brown and crisp (about 20 minutes total).
2. Remove mushrooms from the pan to a towel-lined bowl. Add in the other 2 tbsp olive oil and add the ground beef. Cook, stirring occasionally, until browned and fragrant.
3. While beef is cooking, add in garlic and allspice. Add in the mushrooms and diced onion.  Cook for 5 minutes more so onions can soften. Add a few pinches or salt and fresh ground pepper to taste. Let mixture cool completely.
4. Preheat oven to 375 and put the rack in the lowest position.
5. Roll your dough out and split the pie filling between the shells. Cut a vent hole in the middle of each pie. Brush with eggwash or light cream/milk and bake pies for 45-50 minutes or until tops are golden brown.
6. Slice and serve. If you want to save one, cover tight with plastic wrap and foil and freeze for up to 5 months.

Beef and Mushroom Meatball Sliders

Recipe and photo by Living Lou.

Prep Time: 10 mins. | Cook Time: 45 mins.


4 oz white button mushrooms
1 clove garlic, minced
1 lb lean ground beef
1/3 cup bread crumbs
¼ cup chopped fresh parsley
1 egg
2 tbsp +1/4 cup barbecue sauce
½ tsp red pepper flakes (can omit)


1. Preheat oven to 350F. Grease a baking sheet with olive oil.
2. In a food processor, process mushrooms and garlic.
3. In a large bowl, combine mushroom mixture with beef, bread crumbs, parsley, egg, 2 tbsp barbecue sauce and red pepper flakes.
4. Using a standard ice cream scoop, scoop mixture into 12 even meatballs.
5. Brush with remaining ¼ cup of barbecue sauce.
6. Bake in oven for 35-45 minutes or until fully cooked.