Savory Stroganoff: A Hearty One-Pot Wonder
Imagine a rich, creamy sauce coating tender beef and noodles, all cooked to perfection in one convenient pot. This classic Russian dish has been simplified for a quick and easy weeknight meal that’s sure to become a family favorite.
Brown the Beef and Mushrooms
Heat a large, heavy-bottomed pot over medium-high heat, adding a tablespoon of olive oil to get things started. Next, add sliced cremini mushrooms and cook until they’re nicely browned, about 5 minutes. Remove them from the pot and set aside.
Soften the Onions and Garlic
Reduce the heat to medium and add two tablespoons of unsalted butter. Once melted, add diced yellow onion and minced garlic, cooking until they’re soft and fragrant, about 4-5 minutes.
Add the Ground Beef
Add a pound of ground beef to the pot, breaking it up with a wooden spoon as it cooks. Season with salt and pepper to taste. Continue cooking until the beef is no longer pink, about 6-8 minutes.
The Flavorful Sauce
Sprinkle three tablespoons of all-purpose flour and one teaspoon of paprika over the beef, stirring to coat. Cook for an additional 1-2 minutes, then add a quarter cup of dry white wine. Scrape up any browned bits from the bottom of the pot and cook until the wine has almost evaporated.
Simmer with Noodles and Mushrooms
Add four cups of low-sodium beef broth, measured salt, and pepper to the pot, stirring to combine. Bring the mixture to a simmer, then add eight ounces of dried egg noodles and the reserved mushrooms. Reduce the heat to medium-low and cook until the noodles are tender, about 6-8 minutes.
Finishing Touches
Remove the pot from the heat and stir in three-quarters cup of sour cream. Taste and adjust the seasoning as needed. Sprinkle with chopped fresh Italian parsley leaves and serve hot, accompanied by a refreshing Frisée-Parsley Salad.
This recipe yields 4-6 servings and can be prepared in just 50 minutes. With its rich flavors and comforting texture, Savory Stroganoff is sure to become a staple in your kitchen.
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