Savory Stroganoff: A Hearty One-Pot Wonder

Brown the Beef and Mushrooms

Heat a large, heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil to get started. Then, 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 2 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 1 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 3 tablespoons of all-purpose flour and 1 teaspoon of paprika over the beef, stirring to coat. Cook for an additional 1-2 minutes, then add 1/4 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 4 cups of low-sodium beef broth, measured salt, and pepper to the pot, stirring to combine. Bring the mixture to a simmer, then add 8 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 3/4 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.