Ingredients (15)
- 1 tablespoon essential olive oil
- 8 ounces cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- two tablespoons unsalted butter (1/4 stick)
- 1 medium yellow onion, small dice
- 2 medium garlic clove cloves, finely chopped
- 1 pound hamburger
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/4 cup dry white-colored wine
- 4 cups (1 quart) low-sodium beef broth or stock
- 1 1/2 teaspoons kosher salt, plus much more when needed
- 1/2 teaspoon freshly ground pepper, plus much more when needed
- 8 ounces dried egg noodles
- 3/4 cup sour cream
- 1 tablespoon finely chopped fresh Italian parsley leaves
Summary
Stroganoff is really a classic saucy Russian dish created using sliced beef and handle having a healthy dose of sour cream. This straightforward weeknight version uses one big pot to brown the floor beef with onions, then simmer everything with paprika, wine, beef broth, and browned mushrooms. Dried egg noodles are added to the pot to prepare until tender, and sour cream is stirred in in the finish to complete the creamy sauce. Serve this straightforward one-pot recipe having a vibrant Frise-Parsley Salad .
Instructions
- 1 Heat the oil inside a large heavy-bottomed pot or Nederlander oven over medium-high temperature until shimmering. Add some mushrooms, season with pepper and salt, and prepare, stirring rarely, until browned, about a few minutes. Transfer to some medium bowl and hang aside.
- 2 Lessen the heat to medium and add some butter. Once the butter has melted, add some onion and garlic clove, season with pepper and salt, and prepare, stirring from time to time, until softened, about four to five minutes. Add some beef, season with pepper and salt, and break the meat into smaller sized pieces having a wooden spoon. Prepare, stirring from time to time, until it’s just cooked through with no longer pink, about six to eight minutes.
- 3 Sprinkle within the flour and paprika, stir to coat the meat, and prepare, stirring from time to time, before the raw flavor has cooked from the flour, about one to two minutes. Add some wine and prepare, stirring from time to time and scraping up any browned bits which have accrued at the base from the pot, until almost evaporated, about one to two minutes. Add some broth, measured salt, and measured pepper and stir to mix. Boost the heat to medium high and produce to some simmer.
- 4 Add some noodles and reserved mushrooms with their accrued juices and stir to mix. Lessen the heat to medium low and simmer, stirring from time to time, before the noodles are simply cooked through, about six to eight minutes.
- 5 Remove in the heat and stir within the sour cream. Taste and season with pepper and salt when needed. Sprinkle using the parsley and serve.