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Beef stroganoff is a timeless dish that has captured the hearts and taste buds of many, serving as the quintessential comfort food. Originating from Russia, this dish has evolved over time, but its core essence remains the same—a rich, creamy sauce enveloping tender strips of beef, complemented by earthy mushrooms, and often served over a bed of pasta or rice. The magic of beef stroganoff lies in its harmonious balance of flavors and textures, making it a go-to meal for families and individuals alike.

One-Pot Beef Stroganoff

Discover the comfort of creamy dreamy one-pot beef stroganoff, a classic dish that blends tender beef, earthy mushrooms, and a luscious sauce in just one pot. Perfect for busy nights, this recipe promises minimal cleanup while delivering a satisfying meal your family will love. Packed with flavor and heartiness, it offers a delightful balance of creamy and savory, making it an ideal choice for any dinner occasion. Treat yourself to this timeless favorite!
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Ingredients
  

1 lb (450g) beef sirloin, thinly sliced against the grain

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz (225g) fresh mushrooms, sliced (cremini or button)

1 teaspoon dried thyme

1 teaspoon smoked paprika

2 cups beef broth (low-sodium preferred)

1 cup sour cream (or Greek yogurt for a tangier flavor)

3 tablespoons all-purpose flour

3 cups wide egg noodles

Salt and black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Sauté the Beef: Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the thinly sliced beef sirloin, seasoning it with salt and pepper. Sear the beef for approximately 3-4 minutes, or until it is uniformly browned. Remove the browned beef from the pot and set it aside on a plate.

    Cook the Vegetables: In the same pot, lower the heat slightly, then add the finely chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent. Next, add the minced garlic and sliced mushrooms, cooking the mixture for an additional 5 minutes, or until the mushrooms are tender and have released their moisture.

      Add Spices: Once the vegetables are ready, sprinkle in the dried thyme and smoked paprika. Stir well to ensure the spices incorporate evenly, and cook for an extra minute, allowing the flavors to develop and aromas to be released.

        Make the Sauce: Sprinkle the flour over the vegetable mixture, stirring constantly to coat all the ingredients evenly. Gradually pour in the beef broth while stirring vigorously to prevent any lumps from forming. Raise the heat and bring the mixture to a gentle simmer.

          Combine Everything: Return the cooked beef to the pot, then add the egg noodles. Stir to combine, ensuring the noodles are submerged in the broth. Cover the pot and let it simmer for about 10-12 minutes, or until the noodles are al dente and have absorbed a good amount of the broth.

            Finish with Cream: Once the noodles are cooked, reduce the heat to low. Stir in the sour cream until the mixture is creamy and smooth. Taste and adjust the seasoning with additional salt and pepper as needed.

              Serve: Remove the pot from the heat and serve the beef stroganoff hot. Garnish with a generous sprinkle of freshly chopped parsley for a touch of color. This dish pairs wonderfully with crusty bread or a side of steamed green vegetables for a complete meal.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4