Our weekly series continues with a classic Beef Stroganoff.  This recipe get a little kick and some ease.  By using the can of mushroom soup, the cooking and prep time drop considerably.  Adding the coffee and the chili flakes creates a whole new level of flavors we hope you will enjoy.  I mean it, you better like this!!!!



  • 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch wide strips
  • 2 tablespoons vegetable oil, divided
  •  8 oz. white mushrooms, sliced
  • 1 cup chopped onion
  • 1 cup dry red wine
  • 1 tablespoons corn starch
  • 1 cup whole milk
  • 2 teaspoons jarred minced roasted garlic
  • 1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
  • 1/3 cup Village Coffee Roastery Papua New Guinea*
  • 1/4 teaspoon pepper
  • ¼ teaspoon red chili flakes (optional)
  • 1 (12 oz.) package medium egg noodles
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • 3 tablespoons chopped flat leaf parsley, divided


  1. BROWN beef in 1 tablespoon oil in large skillet over medium-high heat until browned on all sides. Remove meat and juices from skillet. Saute mushrooms, onion and garlic in same skillet with remaining oil. Beef juices to pan.
  2. Increase heat to high and add the red wine to deglaze – let reduce until almost all the liquid has evaporated.  Mix corn starch and milk with a whisk until well blended and add mixture to pan.  While whisking, add soup, coffee, pepper and chili flakes. Bring to boil; reduce to a simmer and return meat to pan. Cover; cook 20 minutes, stirring occasionally or until meat is tender.
  3. COOK noodles in salted water according to package directions;drain. Blend sour cream into meat mixture cooking until warmed through. Toss noodles with butter and 2 tablespoons parsley. Serve stroganoff over parslied noodles. Garnish with remaining parsley.


*Papua New Guinea

Papua New Guinea is a lighter bodied coffee with delicate notes, depth, complexity, and brightness. The range of flavors and subtleties of this cup give it a sophisticated character