✨ Beyond the Bowl: OSK Beef Stroganoff

Beef Stroganoff has always been the kind of dish that feels indulgent and special — and with our Hearty Beef Stew as your base, it comes together in under 20 minutes with almost no effort at all. The rich bone broth, tender shredded beef, and mushrooms are already there — you just need to finish it.

What you'll need:
— 1 container OSK Hearty Beef Stew
— 8 oz egg noodles, pappardelle, or pasta of your choice
— ½ cup sour cream or crème fraîche (or coconut cream for dairy-free)
— 1 teaspoon Dijon mustard
— 1 tablespoon Worcestershire sauce
— Fresh parsley to finish
— Salt and pepper to taste

How to make it:
1. Cook your pasta until al dente and set aside, reserving a splash of pasta water.
2. Warm the OSK Hearty Beef Stew gently in a wide pan over medium-low heat — do not boil.
3. Stir in the Dijon mustard and Worcestershire sauce and let simmer for 2 minutes.
4. Remove from heat and stir in the sour cream or crème fraîche until silky and combined. Add a splash of pasta water if needed to loosen.
5. Add the cooked pasta directly into the stroganoff sauce and toss gently to coat.
6. Plate and finish with a generous handful of fresh parsley and fresh cracked black pepper.

Why it works: the beef bone broth base gives this stroganoff a depth and richness that takes most recipes hours to achieve. The mushrooms are already slow-cooked to perfection, the beef is already tender — all you're doing is finishing a dish that was essentially already made.

Serves 2 — ready in 20 minutes. Dinner party worthy. 🥩