One Pot Beef Stroganoff – Delicious Recipe Ever: In my household, beef stroganoff was a major source of contention. It turns out that my spouse really like this dish. But when I used to offer it, the twins would shrink back. Following several conflicts that concluded with the cry, “If you don’t eat it, then help me, God!” At last, I gave up trying. Hector was consequently forced to forgo as well. I didn’t start serving beef stroganoff again until the twins were around 11 years old. Finally, they adored it! We were allowed to appreciate it and have ever since Hector stopped his tirade about “having gone so many years without it because of the fickle ingrates.”
One Pot Beef Stroganoff – Delicious Recipe Ever
INGREDIENTS
- 1- 1 1/4 pounds beef sirloin, 3″ wide and thinly sliced against the grain
- 1 1/2 teaspoons kosher salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 1/4 cup white onion, diced
- 3 cloves garlic, minced
- 8 ounces Portobello mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 1/2 cups low-sodium beef broth
- 1 tablespoon dijon mustard
- 12 ounce bag extra-wide egg noodles
- 1 cup sour cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh Italian parsley, chopped
INSTRUCTIONS
In a mixing dish, toss the sliced sirloin with the salt, pepper, and grated garlic. While you heat the oil, set the bowl aside.
In a 4 Qt Dutch oven, heat the oil over medium-high heat. Add the seasoned beef to the saucepan once the oil starts to form ribbons.
After searring the meat to seal in the spices, cook it for about three minutes to medium temperature, making sure the middle is still pink.
Once the beef has taken on color throughout, take the strips out of the pot. Transfer the meat to a dish and reserve.
Put the pot’s unsalted butter in it. After the butter has melted, sauté the onions and garlic in it for three minutes, or until the onions become glossy.
Add the sliced portobellos and simmer, stirring regularly, for 8 to 10 minutes. The mushrooms ought to have started to brown and released the majority of their water.
To make the roux, which will thicken the sauce, add the flour to the pot and whisk it into the vegetables. To get rid of the flour’s uncooked taste, cook it for three to four minutes while stirring continuously. Simmer until the roux turns a deep brown.
Combine the dijon mustard and the beef stock in a separate bowl and whisk until smooth.
Once the roux has turned brown, stir in 1/4 cup of the mixture of beef stock. Slowly whisk in the remaining beef stock once the first batch of liquid in the roux has thickened.
Lower the heat and let the mixture warm up to a simmer.
After mixing the egg noodles with the beef sauce, place a lid on the pot. Simmer the noodles for 8 to 10 minutes, or until they are barely crunchy.
When the noodles are tender, turn down the heat to a simmer and mix in the sour cream. After adding the cream, only bring the sauce to the point of steaming; otherwise, you run the danger of curdling it.
Put the seared steak back into the saucepan. After incorporating the meat into the noodles and sauce, let it warm up in the warm sauce until it is well heated. After tasting the beef stroganoff, taste again and adjust the ingredients.
Remove the pot from the heat before stirring in the dill and parsley, then enjoy!
NOTES
Use no yolk egg noodles for a lower cholesterol version.
Leftovers may be stored in the fridge for up to 3 days and reheated in the microwave or on the stovetop until warmed through.
NUTRITION
- Serving: 6g
- Calories: 599kcal
- Carbohydrates: 47g
- Protein: 51g
- Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 178mg
- Sodium: 1083mg
- Potassium: 1319mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 447IU
- Vitamin C: 2mg
- Calcium: 102mg
- Iron: 4mg
