Meal Prep Beef Stroganoff with High Protein for Workweek Meals

High Protein Beef Stroganoff Meal Prep

Beef

• 900g (1.9lb) Beef rump steak, thinly sliced
• 1 Tbsp (20ml) Olive oil
• 8g (0.3oz) Plain flour
• Salt & black pepper

Sauce

• 1 Tbsp (14g) Unsalted butter
• 1 Brown (yellow) onion, sliced
• 350g (12oz) Swiss brown mushrooms, sliced
• 4 Garlic cloves, minced
• 1 ½ tsp (6g) Sweet paprika
• 1 cup (250ml) Beef stock
• ½ cup (125ml) Light sour cream
• 2 tsp (10ml) Worcestershire sauce
• 1 tsp (10g) Dijon mustard
• Flat-leaf parsley, chopped

Pasta & Garnish

• 350g (12oz) Pasta of choice (egg noodles recommended)
• Salt for pasta water
• Flat-leaf parsley, chopped
• Cracked black pepper

Cook the Noodles

1. Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente. Drain and set aside.

Prepare the Beef

1. For easier slicing, freeze the beef for 30 minutes. Slice thinly across the grain, pat dry, season with salt and pepper, and dust lightly with flour to help browning and thicken the sauce.

Sear the Beef

1. Heat olive oil in a large skillet over medium-high. Working in batches, sear the beef 1–2 minutes per side until browned. Transfer to a plate and repeat until all the beef is seared.

Build the Sauce

1. In the same skillet, melt butter. Add onions and mushrooms and cook 6–8 minutes until soft and golden. Stir in garlic and paprika for 30 seconds, then deglaze with beef stock, scraping up browned bits. Simmer 5 minutes to reduce slightly.

Finish the Stroganoff

1. Reduce heat and stir in Worcestershire sauce, Dijon and sour cream until smooth. Return the seared beef and any juices to the pan and toss gently to coat. Stir through chopped parsley to finish.

Assemble the Meal Prep

1. Divide noodles evenly into five airtight containers. Top each with a generous portion of beef stroganoff and sauce. Garnish with extra parsley and cracked black pepper.