Twice the flavor. Half the meat! Level up your weeknight dinner with our twist on a classic stroganoff, developed in partnership with Momofuku Goods. Spicy, creamy, and loaded with umami richness, this stick-to-your-ribs dish is a meal perfectly suited for colder months.

ACTIVE: 30 minutes
SERVES: 2 - 4
SPECIAL EQUIPMENT: pot for boiling water, sautoir 

Ingredients

• 1 package Phil’s Finest Lao Curry Grass-fed Beef
• 4 packages Momofuku Noodles + sauce packets
• 1 T neutral oil (vegetable or other high-heat oil)
• 1 pint Shiitake mushrooms, torn into pieces
• 2 cups broth (chicken, beef, or vegetable)
• 1 tablespoon Dijon mustard
• 1/2 cup sour cream
• 3 tablespoons unsalted butter
• 1 heaping spoon Momofuku Chili Crunch (for serving)
• 1 bunch scallions, thinly sliced (for cooking and serving)

Method

1. Heat 1 T neutral oil in dutch oven over high heat. Cook Phil’s Finest Lao Curry Grass-fed Beef on high until browned; remove from the pot and set aside. 
2. Turn heat down to medium high. Add butter to melt. Once butter has just melted, add thinly sliced scallions, cook until translucent.
3. Add mushrooms and cook until golden. Keep stirring so they brown evenly.
4. Add half the broth while stirring. Once incorporated, add remaining broth.
5. Stir while adding momofuku sauce packets, sour cream and mustard. Continue to stir until incorporated.
6. Bring to a simmer, then reduce heat to low. Add your Phil’s Finest beef back into the pot along with. Continue simmering and stirring as the sauce reduces/thickens; approximately 5-10 minutes. 
7. Serve over Momofuku noodles with a heaping spoon of Momofuku Chili Crunch and fresh scallion.