One-pot beef stroganoff

 

So I've just decided I need to focus a bit more on one-pot meals.  Things that don't make a lot of dishes (and ideally those dishes all go in the dishwasher!).  Tonight was a new recipe.  I found it on pinterest (doesn't everybody go there first for recipes these days?).  I found that it ended up tasting kinda like a Hamburger Helper of the old days (before they changed the formula).  So, if you're looking for an easy dinner without making a ton of dishes, this might be the thing to make.

INGREDIENTS

• ▢1 tbsp olive oil
• ▢8 oz mushrooms stems trimmed and sliced, such as cremini or white mushrooms
• ▢2 tbsp butter unsalted
• ▢1 medium onion chopped
• ▢2 cloves garlic minced
• ▢1 lb ground beef
• ▢3 tbsp all-purpose flour
• ▢1 tsp paprika
• ▢¼ cup white wine dry
• ▢4 cups beef broth low sodium
• ▢¼ tsp salt or tot aste
• ▢½ tsp pepper or to taste
• ▢8 oz egg noodles or other dry pasta
• ▢¾ cup sour cream
• ▢1 tbsp parsley chopped

INSTRUCTIONS

• Cook the mushrooms: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned. Transfer to a plate and set aside.
• Cook the beef: Add the butter to the same pan then the ground beef. Brown the beef till it is no longer pink, about 5 to 6 minutes. If using regular ground beef, drain the excess fat.
• Create the sauce: Add the onions and garlic and cook till soft with some salt and pepper. Sprinkle in the flour and paprika, stir and cook for about 1 minute until the raw flavor has cooked off the flour. Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer.
• Finish the Stroganoff: Add the noodles and mushrooms along with their juices and stir to combine. Reduce the heat to medium low and simmer covered, stirring occasionally, until the noodles are al dente. Remove from heat and stir in the sour cream. Garnish with parsley and serve!