One Pan Beef Stroganoff
Recipe: #13988
August 23, 2014
Categories: Ground Beef, Mushrooms, 5-Minute Prep, One-Pot Meal, Sunday Dinner, No Eggs, Wine, Sour Cream, Beef Dinner, Ground Beef Dinner, 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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
No special items needed.