One Pan Beef Stroganoff
August 23, 2014
Categories: Comfort Food, Dinner, Lunch, Main Dish, Beef, Ground Beef, Dairy, Vegetables, Mushrooms, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, No Eggs, Wine, Make it from scratch, Sour Cream more
"This is such an easy dish to prepare. It has a few steps; but, nothing difficult. And, it is ONE PAN. One important note - ask your local grocery store butcher to coarse grind sirloin for this dish. Just like ground sirloin you can buy for burgers; but, this is a very coarse grind. It isn't diced or in chunks, but, a rustic grind. It is absolutely a must for this dish. And, to make this even easier - buy a package of the mushrooms already sliced, it saves time. Makes for a perfect week night dinner - Basically, a 30 minute meal. Serve with a salad; and dinner is on the table."
- Serving Size: 1 (583.9 g)
- Calories 899.4
- Total Fat - 52.1 g
- Saturated Fat - 22.7 g
- Cholesterol - 220 mg
- Sodium - 1442.9 mg
- Total Carbohydrate - 52.5 g
- Dietary Fiber - 2.9 g
- Sugars - 3 g
- Protein - 52 g
- Calcium - 128.2 mg
- Iron - 6.9 mg
- Vitamin C - 7.2 mg
- Thiamin - 1.2 mg
Mushrooms ... Add half of the olive oil in the bottom of a large saute pan; and, bring to medium high heat. Add the mushrooms and cook a couple of minutes until they start to brown. Then, season with a pinch of salt and pepper. Don't add it all at this point (you will season each layer as you cook). Cook the mushrooms, another 3 minutes, until lightly tender. Transfer to a bowl while you prepare the rest of the dish.
Onions and Beef ... Note regarding the beef. I like to get a coarse grind - not like the grind you use for burgers. This is a much coarser grind; and, works perfect for this dish.
In the same pan, add the rest of the oil, butter, and reduce to medium heat. Add the onion, garlic, and another pinch of salt and pepper; and cook 3-4 minutes, stirring often. You don't want the garlic to burn.
Add the beef, another pinch of salt and pepper; and continue to cook, until the beef is cooked, and no longer pink. Unlike cooking most ground beef; I try not to break up the beef as it cooks. You want a "chunkier" texture to the meat. It should take 5-8 minutes.
Seasoning, Broth, and Wine ... Add in the wine, scraping up the bottom to get any of the brown bits off; then, cook 2-3 minutes until the wine is basically evaporated. Next, add the flour, nutmeg, and paprika, and stir until all the meat and onions are coated - cook just a minute to get rid of that 'raw' flour taste. Add the broth, and bring to medium high heat; or a light boil. Then, reduce the heat to a simmer, medium low heat.
Mushrooms and Noodles ... Add the mushrooms back in (and any juices), noodles; and mix to combine. Continue to cook on medium low (simmer) for 7-8 minutes, until the noodles are tender.
Finish ... Remove from the heat; add the sour cream, half of the parsley, and season once again - salt and pepper, if necessary; and, mix to combine. Cover, and turn off the heat. Let it set 3-4 minutes before serving.
Serve and ENJOY! ... Plate family style, and garnish with the remaining parsley. Serve with a crisp green salad, for an easy weeknight dinner. Seriously good comfort food!
Tips & Variations
No special items needed.