One-Pot Creamy Beef Stroganoff

$- 1 pound beef sirloin, thinly sliced - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 ounces mushrooms, sliced - 4 cups beef broth - 1 teaspoon Worcestershire sauce - 2 teaspoons Dijon mustard - 8 ounces egg noodles - 1 cup sour cream - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this one-pot creamy beef stroganoff, you need simple but tasty ingredients. Start with beef sirloin, which gives a rich flavor. The olive oil helps cook the meat and veggies nicely. Onions and garlic add depth and aroma. Mushrooms bring a nice earthiness to the dish. Beef broth forms the base of the sauce, while Worcestershire sauce and Dijon mustard add a tangy kick. Egg noodles are the perfect pasta choice. They soak up the sauce well. Lastly, sour cream makes the dish creamy and smooth. Don’t forget to season with salt and pepper for balance. Fresh parsley on top not only looks great but adds a fresh taste. {{ingredient_image_1}} 1. Slicing beef sirloin Start by taking your beef sirloin. Use a sharp knife to slice it thin. This helps the beef cook fast and stay tender. 2. Chopping onion and garlic Next, grab a medium onion and chop it finely. Mince two cloves of garlic. These will add great flavor to your dish. 3. Slicing mushrooms Finally, slice eight ounces of mushrooms. They will add a nice texture and earthiness to the stroganoff. 1. Sautéing beef and setting aside Heat one tablespoon of olive oil in a large pot over medium-high heat. Add the sliced beef. Season it with salt and pepper. Sauté until browned for about 3-4 minutes. Once browned, remove the beef and set it aside. 2. Cooking onion, garlic, and mushrooms In the same pot, add the chopped onion and minced garlic. Sauté them for about 2-3 minutes until the onion looks translucent. Then, stir in the sliced mushrooms and cook for about 5 minutes. This step makes them soft and flavorful. 3. Adding beef broth, Worcestershire sauce, and Dijon mustard Now, pour in four cups of beef broth. Add one teaspoon of Worcestershire sauce and two teaspoons of Dijon mustard. Bring this mixture to a gentle boil. The broth will create a rich base for your stroganoff. 4. Incorporating egg noodles and simmering Add eight ounces of egg noodles to the pot. Stir to make sure they are fully submerged in the broth. Cover the pot and let it simmer for about 10-12 minutes. Stir occasionally to prevent sticking. The noodles should be cooked al dente. 5. Returning beef and adding sour cream Lower the heat and return the browned beef to the pot. Now, stir in one cup of sour cream until it blends well. Cook for an additional 2-3 minutes until everything is heated through. This gives your stroganoff its creamy texture. Enjoy your One-Pot Creamy Beef Stroganoff! - How to ensure beef is tender To keep beef tender, choose sirloin and slice it thin. Sear it quickly in hot oil. Don't overcook the beef. Remove it once it’s browned. This keeps it juicy and soft. - Best way to cook noodles Add the egg noodles to the broth when it boils. Stir them in to cover them with liquid. Cover the pot and let the noodles simmer. Cook them just until they are al dente. This way, they stay firm and soak up flavor. - Pairings that enhance the dish You can serve beef stroganoff with a side of steamed veggies. Green beans or peas work well. A simple green salad can also lighten the meal. For bread lovers, crusty bread is great for dipping. - Ideal toppings and garnishes Top your dish with fresh parsley for color and taste. A sprinkle of black pepper adds a nice kick. You can also use grated cheese for extra creaminess. These small touches make the dish look special and inviting. Pro Tips Choose the Right Cut: For a tender and flavorful stroganoff, use beef sirloin or tenderloin. Avoid tougher cuts that require longer cooking times. Make it Creamy: For extra creaminess, consider adding a splash of heavy cream along with the sour cream. This will enhance the richness of the sauce. Add Vegetables: Feel free to add more vegetables like bell peppers or peas for additional flavor and nutrition. Just sauté them along with the onions. Adjust Seasoning: Always taste your dish before serving. Adjust the seasoning with salt, pepper, or even a bit more Worcestershire sauce to suit your preference. {{image_2}} You can switch out the beef for other meats. Chicken or turkey works great too! Just slice them thin. Cook them the same way as the beef. This change makes the dish lighter while still tasty. If you want to lighten it even more, try cream substitutes. Greek yogurt or cashew cream can add creaminess. Both will change the flavor a bit, but they still taste good. Use them in the same amount as sour cream. Adding herbs and spices can make your stroganoff pop. Try fresh thyme or dill for a nice twist. A pinch of paprika adds warmth too. You can also sprinkle some black pepper for extra kick. Using different mushrooms can change the dish's flavor. Try shiitake or portobello mushrooms for a richer taste. They add depth and a nice texture. Just slice them up like regular mushrooms and add them when cooking. Store your creamy beef stroganoff in an airtight container. This helps keep it fresh. Place it in the fridge as soon as it cools down. It stays good for up to three days. After that, the cream can separate and the flavors change. If you want to keep it longer, try freezing it. It can last up to two months in the freezer. Just remember to label it with the date for easy tracking. When you reheat stroganoff, you want to keep it creamy. Avoid using the microwave if you can. Instead, heat it on the stove over low heat. Stir it often to help it warm evenly. If it seems too thick, add a splash of beef broth or water. This helps restore its creamy texture. You can also add a bit of sour cream at the end for extra richness. Can I make this dish in advance? Yes, you can prepare this dish ahead of time. Cook the stroganoff and store it in an airtight container. When you are ready to eat, just reheat it on the stove over low heat. Stir gently to keep it creamy. Is it possible to freeze beef stroganoff? Yes, you can freeze beef stroganoff. Allow it to cool completely before placing it in a freezer-safe container. It can last for up to three months in the freezer. To enjoy later, thaw it in the fridge overnight and heat it on the stove. Can I make this gluten-free? Yes, you can make this dish gluten-free. Use gluten-free egg noodles or rice as a substitute. Check the beef broth label to ensure it is gluten-free as well. What can I use instead of sour cream? If you need a substitute for sour cream, try Greek yogurt or cream cheese. Both will give a creamy texture. You can also use a dairy-free yogurt for a lighter version. This blog post covered the key ingredients and steps for making a delicious beef stroganoff. We explored how to prepare the beef, noodles, and flavorful sauce, ensuring the dish is creamy and comforting. Remember, you can make variations with other meats or modify flavors to your liking. Proper storage and reheating keep your leftovers tasty. Use these tips to impress at your next meal. Enjoy cooking and savor your beef stroganoff!$

One-Pot Creamy Beef Stroganoff

A delicious and creamy beef stroganoff made in one pot, perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

1 pound beef sirloin, thinly sliced
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups beef broth
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
8 ounces egg noodles
1 cup sour cream
to taste salt and pepper
to garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the sliced beef sirloin and season with salt and pepper. Sauté until browned, about 3-4 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
Stir in the sliced mushrooms and cook until they soften, about 5 minutes.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a gentle boil.
Add the egg noodles to the pot, stirring to ensure they are submerged in the broth. Cover and let simmer for about 10-12 minutes, or until the noodles are cooked al dente, stirring occasionally.
Lower the heat and return the browned beef to the pot. Stir in the sour cream until well combined and creamy. Cook for an additional 2-3 minutes until heated through.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with chopped fresh parsley on top.

Notes

Serve with fresh parsley for garnish.

Keyword beef, one-pot, pasta, stroganoff