One Pan Quick and Easy Beef Stroganoff

13
Ingredients

5-10m
Prep Time

15-20m
Cook Time

20m
Ready In

Recipe: #8066

February 13, 2013

Categories: Native American, 5-Minute Prep, One-Pot Meal, Sunday Dinner, Beef Dinner, more

recipe by:
Kchurchill5

"This is a very quick and easy stroganoff recipe. Make sure to use a 'good' sirloin cut; as this will not be cooked long; and you want a cut that doesn't need a long cooking time to break down and tenderize. This dish literally takes 15-20 minutes to cook, which makes for a perfect weeknight meal. Serve with a garden salad and crusty bread - enjoy! I think this originally was a Swanson broth recipe; and, it has been around for years."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (294.6 g)
Calories 720.3
Total Fat - 30.7 g
Saturated Fat - 9.8 g
Cholesterol - 85.5 mg
Sodium - 1222.9 mg
Total Carbohydrate - 65 g
Dietary Fiber - 6.6 g
Sugars - 1.4 g
Protein - 44.7 g
Calcium - 98.5 mg
Iron - 7.3 mg
Vitamin C - 3.2 mg
Thiamin - 0.4 mg

Step 1

Beef ... The first thing to do is to freeze your steak. By freezing the steak, it makes it very easy to thin slice. Once the steak has been in the freezer about 20-30 minutes, it will be firm - but NOT frozen. Thin slice using a very sharp knife. You don't want paper thin, but you do want a thin slice. Season with salt and pepper.

Step 2

Beef and Vegetables ... I like to use a heavy pan for this; but, make sure it has a cover; I prefer a stainless over a non-stick if possible. Add the oil to a medium high to high heat pan and add the beef. Cook very quickly, making sure you get a nice crust on each side, about 3-4 minutes - it doesn't take long. Then, add in the mushrooms, onions, garlic, oregano and mix to combine.

Step 3

Broth and Simmer ... Immediately, add the broth, worcestershire, stir, and bring to a boil. Add in the noodles, stir once again, and reduce to low heat. Cover and simmer 10 minutes until the noodles are cooked and tender.

Step 4

Finish and Serve ... Remove from the heat and add the sour cream, 1 tablespoon fresh parsley, additional salt and pepper if needed, and toss to combine. I prefer to serve this family style; so right in the pan is good for me. Or, transfer to a serving bowl/platter, and garnish with the additional parsley. Add a salad and crusty bread for a very quick weeknight dinner. ENJOY!