One-Pot Beef Stroganoff with Egg Noodles
Course Main Course
Cuisine American
- 1 tablespoon olive oil
- 1 pound beef sirloin, thinly sliced
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 4 cups beef broth
- 8 ounces egg noodles
- 1 cup sour cream
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Heat the olive oil in a large pot over medium-high heat. Add the sliced beef and cook until browned on all sides, about 4 minutes. Remove the beef to a plate and set it aside.
Add the diced onion and sliced mushrooms to the same pot. Cook until the onion softens and the mushrooms release their liquid, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
Pour in the beef broth and bring the mixture to a boil. Add the egg noodles and paprika. Reduce the heat to medium and simmer until the noodles are tender, about 8 minutes. Stir occasionally to prevent sticking.
Return the browned beef to the pot. Remove the pot from the heat and stir in the sour cream until the sauce turns smooth. Season with salt and pepper to taste. Sprinkle with chopped parsley before serving.
Let the stroganoff rest for 5 minutes after stirring in the sour cream so the sauce thickens slightly. If the mixture seems too thick before serving, add a splash of broth to loosen it. Leftovers reheat well over low heat with a little extra broth to restore creaminess.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Wooden Spoon