One-Pot Beef Stroganoff

$- 1 lb (450g) beef sirloin, thinly sliced against the grain - 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 8 oz (225g) cremini or button mushrooms, sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly cracked black pepper to taste - 4 cups rich beef broth (low-sodium preferred) - 2 cups wide egg noodles - 1 tablespoon smooth Dijon mustard - 1 cup full-fat sour cream - Fresh parsley, finely chopped To make this dish, you will need: - A large pot or Dutch oven - A sharp knife for slicing - A cutting board - A wooden spoon for stirring - Measuring cups and spoons For added flavor and color, consider these garnishes: - Fresh parsley, finely chopped - A sprinkle of black pepper - A dollop of sour cream on top Start by heating 2 tablespoons of extra virgin olive oil in a large pot. Use medium-high heat. Once the oil is hot, add 1 lb of thinly sliced beef sirloin. Cook the beef for about 3-4 minutes. Stir occasionally until it is well browned on all sides. Remove the beef and set it aside on a plate. In the same pot, add 1 medium diced onion. Sauté for 2-3 minutes. Wait until the onion softens and becomes translucent. Next, stir in 3 cloves of minced garlic. Cook it for an additional 30 seconds. You want the garlic to be fragrant and slightly golden. Now it’s time to add the mushrooms. Toss in 8 oz of sliced cremini or button mushrooms. Cook them for about 5 minutes. Stir frequently until they become tender, and their moisture evaporates. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Add salt and cracked black pepper to taste. Mix well and let it cook for another minute to bloom the spices. Carefully pour in 4 cups of beef broth. Stir to combine everything. Raise the heat to bring the mixture to a gentle boil. When it starts boiling, add 2 cups of wide egg noodles. Lower the heat to a simmer and cover the pot. Let the mixture simmer for 10-12 minutes. Stir occasionally to keep the noodles from sticking. Cook until the noodles are tender and absorb some broth. After the noodles are cooked, remove the pot from the heat. Stir in 1 tablespoon of Dijon mustard and 1 cup of full-fat sour cream. Mix until you create a creamy sauce. Gently add the beef back into the pot. Stir to combine and heat through for 1-2 minutes. Taste the stroganoff and adjust the seasoning if needed. To make your beef stroganoff rich, start by searing the beef. Use a hot pot with olive oil. This step adds a nice crust and deep flavor. After browning, remove the beef and let the pot stay hot. Next, sauté the onions until soft. Cook the garlic just until it smells good. This brings out their flavors. When you add mushrooms, let them cook until they are tender. This helps to release their moisture and flavor. If you don’t have sirloin, you can use other cuts of beef. Flank steak or chuck roast works well too. For a lighter option, try chicken or turkey. If you want a vegetarian dish, use mushrooms or tofu. For the broth, low-sodium options are best, but any beef broth works. You can also use vegetable broth for a meat-free version. Instead of sour cream, plain Greek yogurt can give a creamy texture with less fat. To boost the flavor, add more herbs. Fresh thyme or parsley can brighten your dish. A splash of Worcestershire sauce can add depth. If you like spice, a pinch of cayenne pepper can give it a kick. For more umami, consider adding a bit of soy sauce. Remember, tasting your dish as you cook is key. Adjust salt and pepper to suit your taste. {{image_4}} You can switch out beef for other proteins. Chicken works great and cooks quickly. Use thinly sliced chicken breast for the best results. Pork is another option; it gives a nice flavor. Just remember to adjust cooking times to keep everything tender. For seafood lovers, shrimp can add a fun twist to this dish. Cook the shrimp until they turn pink, about 3-4 minutes, for a tasty change. If you want a meatless meal, try mushrooms as the star. Use a mix of cremini and portobello mushrooms for rich flavor. You can also add lentils for protein. They soak up the sauce well and add a hearty touch. For creaminess, use plant-based sour cream or cashew cream. This keeps the dish rich and satisfying without meat. To make this stroganoff gluten-free, swap the egg noodles. You can use gluten-free pasta or rice. Both options work well and soak up the sauce nicely. Be sure to check the beef broth too; some brands contain gluten. Use a certified gluten-free broth to keep it safe. Enjoy this comforting meal without worry! To keep your beef stroganoff fresh, let it cool first. Transfer it to an airtight container. Seal it tightly to keep air out. You can also divide it into smaller portions for easy meals later. If you prefer, use freezer bags, removing as much air as possible. When you're ready to eat, reheat your stroganoff on the stove. Use medium heat and stir often. You can add a splash of beef broth or water if it seems too thick. If you use a microwave, heat it in short bursts. Stir in between to ensure even warming. You can store beef stroganoff in the fridge for up to 3 days. If you freeze it, it can last for about 2 to 3 months. Always check for any off smells or changes in color before eating. For best flavor, eat it sooner rather than later. You can serve One-Pot Beef Stroganoff with several sides. Here are my favorites: - Steamed vegetables like broccoli or green beans add a nice crunch. - Garlic bread is great for soaking up the creamy sauce. - A simple salad with fresh greens and a light vinaigrette complements the meal well. - Mashed potatoes are a classic choice that pairs perfectly with stroganoff. Yes, you can make this dish ahead of time. Cook the stroganoff and let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it gently on the stove. You may need to add a splash of broth or water to restore creaminess. Yes, there are simple swaps to make it healthier. Here are some ideas: - Use lean beef like flank steak or sirloin for less fat. - Swap sour cream for Greek yogurt for fewer calories and more protein. - Add more veggies like spinach or bell peppers for extra nutrients. - Choose whole-grain noodles instead of regular egg noodles for more fiber. Beef sirloin works best for stroganoff. It cooks quickly and stays tender. You can also use flank steak or tenderloin for a leaner option. Yes, a slow cooker is great for stroganoff! Brown the beef and sauté the onions and mushrooms first. Then, place everything in the slow cooker with broth and noodles. Cook on low for 6-8 hours for a rich and flavorful meal. In this post, we explored making a delicious One-Pot Beef Stroganoff. We covered ingredients, step-by-step cooking, and helpful tips. I shared variations for different diets and detailed storage methods for leftovers. Remember, cooking is fun and allows for creativity. Don’t hesitate to try new things. Enjoy your meal and feel proud of your tasty creation!$

Indulge in the rich flavors of a decadent creamy one-pot beef stroganoff that's sure to impress! This easy recipe features tender beef, savory mushrooms, and a luscious sour cream sauce, all combined in one pot for a hassle-free meal. Perfect for weeknight dinners!Your dinner table will thank you!

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Ingredients

1 lb (450g) beef sirloin, thinly sliced against the grain

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

8 oz (225g) cremini or button mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika for depth of flavor

Salt and freshly cracked black pepper to taste

4 cups rich beef broth (low-sodium preferred)

2 cups wide egg noodles (or your favorite pasta)

1 tablespoon smooth Dijon mustard

1 cup full-fat sour cream for creaminess

Fresh parsley, finely chopped (for an aromatic garnish)

Instructions

Sear the Beef: In a large pot or Dutch oven, heat the extra virgin olive oil over medium-high heat. Once hot, add the thinly sliced beef sirloin and cook, stirring occasionally, until well browned on all sides, approximately 3-4 minutes. Carefully remove the beef from the pot and set it aside on a plate.

Sauté Aromatics: In the same pot, without cleaning it, add the finely diced onion. Sauté for about 2-3 minutes until the onion is softened and translucent. Stir in the minced garlic and continue to cook for an additional 30 seconds, or until aromatic and slightly golden.

Cook the Mushrooms: Add the sliced mushrooms into the pot. Cook for about 5 minutes, stirring frequently until the mushrooms are tender and their moisture has evaporated.

Season the Mixture: Sprinkle in the dried thyme, smoked paprika, and season with salt and freshly cracked pepper. Stir well to combine and let it cook for another minute to bloom the spices.

Combine Broth and Noodles: Carefully pour in the beef broth, stirring to combine all the ingredients. Increase the heat to bring the mixture to a gentle boil. Once boiling, add the wide egg noodles. Reduce the heat to a simmer and cover the pot.

Simmer the Noodles: Allow the mixture to simmer for about 10-12 minutes, stirring occasionally to prevent the noodles from sticking. Cook until the noodles are tender and have absorbed a good amount of the broth.

Integrate Creaminess: Once the noodles are cooked through, remove the pot from the heat. Stir in the Dijon mustard and full-fat sour cream until fully combined, creating a luscious creamy sauce.

Reintroduce the Beef: Gently add the previously cooked beef back into the pot, mixing gently to incorporate and heat through once more for 1-2 minutes.

Taste and Adjust: Before serving, taste the stroganoff and adjust the seasoning with additional salt and pepper as needed.

- Presentation Tips: Serve the hearty beef stroganoff hot, garnished generously with freshly chopped parsley and a light sprinkle of black pepper for added visual appeal. For an extra creamy indulgence, consider adding a dollop of sour cream atop each serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6