Beef Stroganoff Ramen

Name: Beef Stroganoff Ramen
Yield: 1 serving
Ingredients: 4 oz. [115 g] ground beef, preferably 80/20; 4 white mushrooms, thinly sliced; ½ cup [70 g] diced onion (about ¼ large onion); 1 tsp. Dijon mustard; One 3–3½-oz. [85–100-g] packet instant ramen; 1½ cups [360 ml] water; ¼ cup [60 g] sour cream; ½ scallion, thinly sliced; Black pepper

Peter J. Kim1 servingSource

cookbooks main dinner nut free 30 minutes or less quick easy one-pot meals weeknight meals ramen noodle ground beef mushroom

Ingredients

4 oz. [115 g] ground beef, preferably 80/20

4 white mushrooms, thinly sliced

½ cup [70 g] diced onion (about ¼ large onion)

1 tsp. Dijon mustard

One 3–3½-oz. [85–100-g] packet instant ramen

1½ cups [360 ml] water

¼ cup [60 g] sour cream

½ scallion, thinly sliced

Black pepper

Method

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.

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.

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.