One Pot Beef Stroganoff

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One Pot Beef Stroganoff :-Imagine a beef stroganoff that is not only hearty and creamy but also very tasty, and that you can prepare utilizing only a single pot. This dish is the epitome of comfort food, featuring tender beef and mushrooms encased in a decadent sour cream sauce, all of which is served atop a platform of egg noodles.

One Pot Beef Stroganoff

Ingredients :

  • 1 tablespoon olive oil
  • 8 ounce mushrooms (stems trimmed and sliced, such as cremini or white mushrooms)
  • 2 tablespoons butter (unsalted)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 pound ground beef
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • ¼ cup white wine (dry)
  • 4 cups beef broth (low sodium)
  • ¼ teaspoon salt (or tot aste)
  • ½ teaspoon pepper (or to taste)
  • 8 ounce egg noodles (or other dry pasta)
  • ¾ cup sour cream
  • 1 tablespoon parsley (chopped)

 

Instructions :

  • Cook the mushrooms: In a large Dutch oven or saucepan with a heavy bottom, bring the olive oil to a temperature of medium-high with a handle. Cook the mushrooms, seasoning them with salt and pepper, and tossing them occasionally until they have a browned appearance. Place the contents on a platter and set them away.

 

  • Cook the beef: After adding the ground beef to the same pan, add the butter to the pan. For around five to six minutes, brown the meat until it is no longer pink in color. The excess fat should be drained if you are using ordinary ground beef.

 

  • Create the sauce: When the onions and garlic are tender, add them to the pan and sauté them with little salt and pepper. The flour and paprika should be sprinkled in, stirred, and then heated for approximately one minute, or until the raw flavor has been removed from the flour.
  • While the wine is cooking, scrape the bottom of the saucepan to remove any browned bits that have gathered. Continue cooking until the wine has almost completely evaporated. Stir the broth into the mixture after adding it. Raise the temperature to medium-high and bring the mixture to a reduced simmer.

 

  • Finish the Stroganoff:The noodles and mushrooms, together with their liquids, should be added then stirred together to mix. Reduce the heat to medium low and simmer covered, stirring occasionally, until the noodles are al dente. Turn off the heat and add the sour cream while stirring it in. Decorate with chopped parsley, and serve!

beef stroganoff with noodles in a dutch oven.

Notes :

  • Make sure that your pot is big enough to hold all of the ingredients, including the noodles, which will grow in size while they cook.
  • Extra beef broth can be used in place of white wine if you do not have any available.
  • When the sour cream is removed from the heat, it should be stirred in so that it does not become curdled.

 

Nutrition Information :

  • Serving: 1servingCalories: 440kcal (22%)Carbohydrates: 35g (12%)Protein: 26g (52%)Fat: 21g (32%)Saturated
  • Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans
  • Fat: 1gCholesterol: 108mg (36%)Sodium: 462mg (20%)Potassium: 868mg (25%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin
  • A: 541IU (11%)Vitamin C: 4mg (5%)Calcium: 64mg (6%)Iron: 3mg (17%)

 

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