Groynd Beef Stroganoff Recipe One Pot

Recipe: One-Pot Weeknight Beefiness Stroganoff

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(Image credit: Joe Lingeman)

Beef stroganoff, with its tender pieces of beefiness and mushrooms pond in a savory cream sauce, is 1 of those comforting dishes that just begs to be served over a bed of mashed potatoes, noodles, or rice. This version hits even so notes, merely is decidedly much more weeknight- and upkeep-friendly. Savory footing beef is cooked with mushrooms, onions, and noodles all in ane pot, and so held together past a tangy, flossy sauce for a dinner you tin make in under an hour.

Making This a One-Pot Wonder

In this dish, sautéed mushrooms, onions, and ground beefiness get that iconic hit of paprika and a surprise dollop of Dijon mustard. And so comes the best part: Later the beef broth goes in, egg noodles are added and cooked direct in the sauce for both maximum flavor assimilation and the glorious knowledge that yous don't demand to pull out another pot.

For the finishing touch, tangy Greek yogurt replaces the standard sour cream to brand that creamy sauce we all know and dearest in stroganoff. It may seem a fleck of a foreign ingredient in stroganoff, merely it notwithstanding adds the same tang that sour cream does, and it's something I always accept in the refrigerator, saving me from having to buy a tub of sour cream just for one recipe. This recipe isn't traditional, simply information technology brings the same comforting flavors all together in 1 pot.

(Epitome credit: Joe Lingeman)

Cooking Efficiently

To make the cooking process as efficient as possible, showtime cooking your mushrooms, then utilize that time to chop upwardly the onion and garlic. After the beef goes in, measure out the remainder of the ingredients out so they're ready to get when the beef is cooked. Egg noodles cook quicker than nigh other pastas, then make sure to keep an eye on them and give one a gustation at the six-minute mark. If the noodle is just tender, you're ready to add the finishing touch of yogurt!

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

• shellfish-free
• tree-nut-free
• fish-gratis
• alcohol-free
• soy-gratuitous
• peanut-costless
• pork-gratis

Per serving, based on

6

servings. (% daily value)

• Calories 473
• Fatty 24.9 g (38.2%)
• Saturated 11.1 g (55.5%)
• Carbs 36.eight g (12.3%)
• Fiber 2.2 g (viii.half-dozen%)
• Sugars 4.1 yard
• Protein 25.9 g (51.9%)
• Sodium 659.8 mg (27.v%)

Ingredients

• three tablespoons

  unsalted butter, divided

• 8 ounces

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

• 1

  medium yellow onion, small dice

• 2

  medium garlic cloves, finely chopped

• 1 pound

  lean basis beef

• 3/4 teaspoon

  kosher salt, plus more than for seasoning

• 1/4 teaspoon

  freshly ground black pepper, plus more for seasoning

• 3 tablespoons

  all-purpose flour

• 1 1/4 teaspoons

  paprika

• 4 cups

  (1 quart) depression-sodium beef broth

• 1 tablespoon

  Dijon mustard

• 8 ounces

  dried egg noodles

• iii/4 cup

  whole milk Greek yogurt

• 1 tablespoon

  coarsely chopped fresh Italian parsley leaves (optional)

Instructions

1. Cook 1 tablespoon of the butter in a large, heavy-bottomed pot or Dutch oven over medium-high estrus. Add the mushrooms, season with table salt and pepper, and cook, stirring rarely, until browned, about five minutes. Transfer to a medium basin and set aside.

2. Reduce the heat to medium and add the remaining 2 tablespoons butter. When the butter has melted, add together the onion and garlic, flavour with common salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the beef, 3/4 teaspoon kosher salt, and i/four teaspoon pepper. Cook, breaking the meat into smaller pieces with a wooden spoon and stirring occasionally, until simply cooked through and no longer pink, vi to 8 minutes.

3. Sprinkle in the flour and paprika. Melt, stirring frequently, until the raw flavor has cooked off the flour, nigh 1 to 2 minutes. Add the broth and mustard and scrape up any browned bits from the lesser of the pot. Increment the rut to medium-loftier and bring to a simmer.

4. Add the noodles and reserved mushrooms forth with their accumulated juices and stir to combine. Reduce the oestrus to medium-depression and simmer, stirring occasionally and making sure the noodles are e'er by and large submerged in liquid, until the noodles are only cooked through and tender, 6 to 8 minutes.

5. Remove from the heat and stir in the yogurt until completely incorporated. Taste and season with salt and pepper as needed. Sprinkle with the parsley if desired and serve immediately.

Recipe Notes

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

Christine Gallary

Food Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Melt's Illustrated and Grub.com. She lives in San Francisco and loves teaching 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