This cheeky loaded lunchtime bagel blend brings together two nostalgic heavyweights, capturing the spirit of beef stroganoff to elevate a beef wellington bagel.
For chefs who love to push flavour boundaries, bespoke spice blending offers a creative and precise way to evoke familiar tastes in new formats. It’s a practical tool for reimagining classic dishes, tapping into food memories and delivering something both comforting and unexpected. In the end, the only real limit is your imagination.
Ingredients
Beef stroganoff spice mix
- 4 tablespoons milk powder
- 3 tablespoons ground porcini powder
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 – 2 tablespoons beef booster
- Salt and pepper to taste
Beef wellington bagel
- 1 poppyseed bagel, lightly toasted
- 5 tablespoons of mushroom duxelles
- ½ teaspoon beef stroganoff spice mix
- 5– 6 thin slices rare roast beef
- 1–2 thin slices prosciutto or jamón ibérico
- Greens: watercress, mustard leaves, rocket
- A generous spoonful of mustard (Dijon, grainy or English)
Method
Beef stroganoff spice mix
Toast the milk powder until it starts to brown. Add the remaining ingredients, stir well and store in an airtight container.
Beef wellington bagel
Prepare the mushroom duxelles by finely dicing mushrooms, shallots and garlic. Sweat in butter until soft. Cook down over medium heat, stirring, until all moisture evaporates and the mix is dry and rich. Season to taste. Cool before using.
When it comes to assembling a sandwich, the order of ingredients is a personal matter—so we’ll leave that to you. Build it however you like. Just be sure to serve with potato chips and an extra sprinkle of the spice blend.
Kitchen notes
You might want to use the beef stroganoff spice mix to add a little touch of je ne sais quoi to a mac and cheese. Even dusting some chips before loading them with a mushroom sauce for a flavour-packed poutine.
While this serious sandwich is ideal for takeaways, hole-in-the-wall coffee shops and cafes, it’s also a great option for catered working lunches, especially if you’re looking at serving something with a bit more substance. Try using a mini bagel for a standout canapé.
As seen in winter 2025
