This recipe came very close to me kicking my recipe to the curb. I did not do the "one pot" thing and adjusted the recipe accordingly. But, it was still amazing. Full of that comfortable stroganoff flavor. The wine adds a nice touch to the flavor.
I also actually used egg noodles for this recipe. I usually make my stroganoff with rice (because it heats up better).
I put notes below on how I changed it up to not do the one pot thing. I cut the recipe in half first, then adjusted.
One Pot Beef Stroganoff
Recipe from Damn Delicious
Serves 4
- 2 tablespoons unsalted butter
- 12 ounces cremini mushrooms, thickly sliced
- 1/2 medium sweet onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1/4 cup dry white wine (JW: I did use about this amount of wine)
- 4 cups beef stock (JW: I used about 3/4 cup beef stock. I had made a full cup of stock and had it on hand in case I had to thin it out.
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles, uncooked
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley leaves
Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet.
Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
Stir in sour cream until heated through, about 1-2 minutes.
Serve immediately, garnished with parsley, if desired.
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