One Pot Ground Beef Beef Stroganoff

Recipe: Ane-Pot Weeknight Beef Stroganoff

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(Image credit: Joe Lingeman)

Beef stroganoff, with its tender pieces of beef and mushrooms swimming in a savory cream sauce, is one of those comforting dishes that simply begs to be served over a bed of mashed potatoes, noodles, or rice. This version hits all the same notes, but is decidedly much more weeknight- and upkeep-friendly. Savory basis beef is cooked with mushrooms, onions, and noodles all in one pot, and so held together by a tangy, creamy sauce for a dinner you lot tin can make in under an 60 minutes.

Making This a One-Pot Wonder

In this dish, sautéed mushrooms, onions, and basis beef go that iconic hit of paprika and a surprise dollop of Dijon mustard. Then comes the best office: Later the beef broth goes in, egg noodles are added and cooked straight in the sauce for both maximum flavor absorption and the glorious cognition that yous don't need to pull out another pot.

For the finishing affect, tangy Greek yogurt replaces the standard sour cream to brand that creamy sauce nosotros all know and love in stroganoff. It may seem a chip of a strange ingredient in stroganoff, simply it however adds the same tang that sour foam does, and it'due south something I e'er accept in the refrigerator, saving me from having to purchase a tub of sour foam merely for one recipe. This recipe isn't traditional, simply it brings the same comforting flavors all together in ane pot.

(Image credit: Joe Lingeman)

Cooking Efficiently

To make the cooking procedure equally efficient as possible, start cooking your mushrooms, then use that fourth dimension to chop upward the onion and garlic. After the beef goes in, measure the balance of the ingredients out and so they're ready to get when the beef is cooked. Egg noodles cook quicker than virtually other pastas, so brand sure to keep an middle on them and give one a taste at the half dozen-minute marking. If the noodle is just tender, you're ready to add the finishing bear upon of yogurt!

Tender noodles, footing beef, and mushrooms all cooked together in a creamy, comforting sauce.

• shellfish-free
• tree-nut-free
• fish-free
• booze-free
• soy-free
• peanut-free
• pork-complimentary

Per serving, based on

vi

servings. (% daily value)

• Calories 473
• Fat 24.9 g (38.2%)
• Saturated 11.1 g (55.five%)
• Carbs 36.viii g (12.3%)
• Fiber two.two g (8.6%)
• Sugars 4.i chiliad
• Protein 25.9 thou (51.9%)
• Sodium 659.viii mg (27.5%)

Ingredients

• 3 tablespoons

  unsalted butter, divided

• eight ounces

  cremini mushrooms, stems trimmed and sliced 1/4 inch thick

• 1

  medium yellow onion, small dice

• ii

  medium garlic cloves, finely chopped

• one pound

  lean ground beefiness

• 3/4 teaspoon

  kosher common salt, plus more than for seasoning

• 1/4 teaspoon

  freshly basis black pepper, plus more than for seasoning

• 3 tablespoons

  all-purpose flour

• 1 ane/iv teaspoons

  paprika

• 4 cups

  (1 quart) depression-sodium beef broth

• 1 tablespoon

  Dijon mustard

• viii ounces

  dried egg noodles

• 3/4 cup

  whole milk Greek yogurt

• 1 tablespoon

  coarsely chopped fresh Italian parsley leaves (optional)

Instructions

1. Melt ane tablespoon of the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, flavor with salt and pepper, and cook, stirring rarely, until browned, almost 5 minutes. Transfer to a medium bowl and set up aside.

2. Reduce the rut to medium and add the remaining 2 tablespoons butter. When the butter has melted, add the onion and garlic, flavour with salt and pepper, and cook, stirring occasionally, until softened, 4 to v minutes. Add the beef, three/4 teaspoon kosher salt, and one/4 teaspoon pepper. Melt, breaking the meat into smaller pieces with a wooden spoon and stirring occasionally, until just cooked through and no longer pinkish, half-dozen to 8 minutes.

3. Sprinkle in the flour and paprika. Cook, stirring frequently, until the raw flavour has cooked off the flour, about 1 to ii minutes. Add together the broth and mustard and scrape up whatsoever browned bits from the lesser of the pot. Increment the heat to medium-loftier and bring to a simmer.

4. Add together the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally and making sure the noodles are always mostly submerged in liquid, until the noodles are just cooked through and tender, 6 to viii minutes.

5. Remove from the rut and stir in the yogurt until completely incorporated. Sense of taste and flavor with salt and pepper every bit needed. Sprinkle with the parsley if desired and serve immediately.

Recipe Notes

Storage: Leftovers tin exist stored in an airtight container in the refrigerator for up to 4 days.

Christine Gallary

Nutrient Editor-at-Big

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves educational activity cooking classes. Follow her latest culinary escapades on Instagram.

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Source: https://www.thekitchn.com/recipe-one-pot-weeknight-beef-stroganoff-249761

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