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Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
👥 1 Servings⏱️ Prep & Cook: 15 min👤 Peter J. Kim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
PRE-SIMMER Heat a medium saucepan over high heat. Add 4 oz. [115 g] ground beef, preferably 80/20, 4 white mushrooms, thinly sliced, and ½ cup [70 g] diced onion (about ¼ large onion). Sear the ingredients for ⏱️ 5 minutes, turning periodically, or until the beef has browned and the mushrooms and onion have lost their moisture. Add 1 tsp. Dijon mustard, seasoning sachet from one 3–3½-oz. [85–100-g] packet instant ramen, and 1½ cups [360 ml] water.
. [115 g] ground beef, preferably 80/204 ozwhite mushrooms, thinly sliced4. Dijon mustard1 tspOne 3–3½-oz. [85–100-g] packet instant ramen½ cups [360 ml] water1
2
SIMMER Decrease the heat to medium-high and bring the soup to a simmer. Add the noodle cake and cook for ⏱️ 2 minutes or until your desired doneness.
3
FINISH Take the saucepan off the heat. Stir in ¼ cup [60 g] sour cream until incorporated into the soup. Pour the ramen into a bowl and top with ½ scallion, thinly sliced, and black pepper. Serve immediately.
Black pepper
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