One-Skillet Beef Stroganoff

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"A simple to make weeknight meal, mushrooms and beef in a creamy rich sauce over pasta"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (585.4 g)
  • Calories 536.2
  • Total Fat - 17.4 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 97.3 mg
  • Sodium - 1374.7 mg
  • Total Carbohydrate - 60 g
  • Dietary Fiber - 9.4 g
  • Sugars - 4.4 g
  • Protein - 34.4 g
  • Calcium - 157.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 13.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat some 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, about 5 minutes. Transfer to a medium bowl and set aside.

Step 2

Reduce the heat to medium and add the butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the beef, season with salt and pepper. Cook beef stirring occasionally, until it’s just cooked through and no longer pink, about 6 to 8 minutes.

Step 3

Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer.

Step 4

Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.

Step 5

Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve.

Tips & Variations


No special items needed.

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