This recipe isn’t just about the end product; it’s also about the joy of making it. There’s something incredibly satisfying about cooking a wholesome meal for your loved ones, knowing they’ll love every bite. With ingredients like mushrooms, onion, and a touch of lemon for that extra zing, it captures a variety of flavors that come together beautifully. Plus, there’s a bit of a surprise with the tangy sour cream that rounds out the taste perfectly.
Over time, I’ve adapted the recipe to suit our family’s preferences, and the reaction is always the same: empty plates and happy faces. It’s become a bit of a tradition to make this on colder nights, when we’re all gathered around the table, exchanging stories and laughter. And that’s what really makes this recipe special to me. Cooking should be about creating memories, and this dish does just that!
So, whether you’re a seasoned cook or just starting out, I encourage you to give this one-pot wonder a try. It’s not just about convenience; it’s about experiencing the heartwarming flavors with every spoonful. I promise it’s simpler than it looks, and your family will be asking for seconds in no time!
How to Make One-Pot Beef Stroganoff
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Ingredients:
- 1 pound ground beef
- 8 ounces mushrooms, cleaned and sliced (either cremini or white)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 tablespoon lemon juice mixed with 1 tablespoon low-sodium beef broth
- 4 cups low-sodium beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces egg noodles (or your choice of dry pasta)
- 1 tablespoon parsley, chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 3/4 cup sour cream
Directions:
- Begin by heating the olive oil in a large, heavy pot over medium-high heat. Add the mushrooms, sprinkle with salt and pepper, and cook, stirring often, until they’re golden brown. Remove from the pot and keep them aside.
- Using the same pot, melt the butter and add the ground beef. Cook until there’s no pink remaining, around 5 to 6 minutes. Drain any excess fat if you’re not using lean ground beef.
- Mix in the onions and garlic and cook until softened. Season with salt and pepper. Add the flour and paprika, stirring for about a minute until the flour no longer tastes raw.
- Pour in the lemon juice and broth mixture, scraping up bits stuck to the bottom of the pot. Add more beef broth, then turn up the heat and bring the mixture to a simmer.
- Stir in the noodles and reserved mushrooms with their juices. Lower the heat to medium-low, cover, and let everything simmer gently, stirring every so often, until the noodles are al dente.
- Once off the heat, stir in the sour cream until well combined. Garnish with parsley before serving and enjoy this delightful comfort meal with family or friends.
Ingredient Substitutions:
If you’re out of sour cream, Greek yogurt works as a great substitute to maintain the creamy consistency. For a vegetarian twist, swap out ground beef for lentils or chickpeas. Feeling adventurous? Add a splash of white wine instead of lemon juice for an extra layer of flavor.
Serving Suggestions:
This dish pairs wonderfully with a simple green salad dressed in a light vinaigrette. For a more hearty option, serve with crusty bread to soak up the delicious sauce. A glass of red wine can also complement the robust flavors of beef stroganoff.
Seasonal Variations:
Try adding fresh seasonal vegetables such as asparagus in the spring or fresh peppers in the summer for an additional burst of color and flavor. In fall, a hint of nutmeg or cinnamon can warm up the dish, making it even more comforting.
Cooking Tips:
To boost flavor, consider caramelizing the onions by cooking them low and slow. It brings a sweet, rich depth to the dish. If using a different pasta, keep an eye on cooking times as it might vary. A sprinkle of freshly grated cheese on top can also elevate the dish.
Storing Suggestion:
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Simply reheat on the stovetop or microwave until warmed through. If you plan on freezing the stroganoff, omit the sour cream until you’re ready to serve to prevent any separation during thawing.
FAQ
Can I make this beef stroganoff ahead of time?
Absolutely! You can prepare the dish, excluding the sour cream, and store it in the refrigerator. When ready to serve, reheat gently and stir in the sour cream for freshness. This make-ahead technique ensures the dish is flavorful and creamy.
Is it possible to use a different type of pasta?
Yes, you can swap egg noodles for another pasta of your choice, such as penne or farfalle. Just keep in mind that cooking times might vary, so adjust accordingly to ensure the pasta is cooked to your liking.
What is the best way to clean mushrooms?
It’s best to wipe mushrooms with a damp paper towel to remove any dirt. Avoid soaking them in water, as they absorb moisture and become soggy, which could alter the texture of the dish.
Can I use a different protein instead of ground beef?
Certainly! Ground turkey or chicken makes a great substitute if you’re looking for a leaner option. For a plant-based alternative, consider using meat-substitute crumbles or finely diced tempeh.
How do I prevent the sour cream from curdling?
To avoid curdling, make sure to remove the pot from the heat before adding sour cream. Stir it thoroughly to ensure it’s well incorporated and the sauce has slightly cooled. This method stabilizes the sour cream, preserving the dish’s creamy consistency.
Can I make the dish gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend and use gluten-free pasta. This adaptation allows you to enjoy the classic flavors of beef stroganoff while accommodating a gluten-free diet.
One-Pot Beef Stroganoff
Ingredients
- 1 pound ground beef
- 8 ounces mushrooms cleaned and sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 tablespoon lemon juice mixed with beef broth
- 4 cups beef broth low-sodium
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces egg noodles or your choice of dry pasta
- 1 tablespoon parsley chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 3/4 cup sour cream
Instructions
- In a large, heavy pot over medium-high heat, pour in the olive oil and add the sliced mushrooms. Season them with salt and pepper, cooking while stirring them until they achieve a golden brown color. Remove from heat and set aside.
- Using the same pot, melt the butter and incorporate the ground beef. Cook it for about 5 to 6 minutes, until it's no longer pink. If using regular beef, ensure to drain off any excess fat.
- Add chopped onions and minced garlic to the pot; sauté until softened while adding a pinch of salt and pepper. Stir in the flour and paprika, cooking for about a minute until the flour loses its raw flavor.
- Pour the lemon juice and beef broth mixture into the pot, scraping the bottom to deglaze. Bring the mixture to a simmer before adding the beef broth.
- Stir in the noodles and reserved mushrooms with their juices. Reduce the heat to medium-low, cover, and simmer while stirring occasionally until the noodles are cooked perfectly. Finally, remove from heat and stir in the sour cream before garnishing with parsley.
