One-Pot Beef Stroganoff with Egg Noodles Recipe

This One-Pot Beef Stroganoff with Egg Noodles is a pretty quick recipe for a week night.

Ingredients:

• 1 tbsp olive oil
• 8 ounces (225g) brown mushrooms, stems trimmed and sliced 1/4 inch thick
• 2 tbsp unsalted butter
• 1 medium onion, small dice
• 2 medium garlic cloves, finely chopped
• 1 pound (450g) ground beef
• 3 tbsp all-purpose flour
• 1 tsp paprika
• 1/4 cup dry white wine
• 2 bouillons beef stock and 4 cups water
• 1 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 4 servings egg noodles (recipe called for 8 ounces, but we used the serving size on the package)
• 3/4 cup sour cream
• 1 tbsp finely chopped parsley

Instructions:

1. Heat oil in a large pot over medium-high heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring rarely, until browned - about 5 minutes. (Chop and dice onions and garlic during this time)

2. Transfer mushrooms to a medium bowl and set aside.

3. Reduce heat to medium and add butter. When butter has melted add the onion and garlic, season with salt and pepper, and cook , stirring occasionally, until softened - about 4-8 minutes. (Start boiling water for the beef bouillons).

4. Add the beef, season with salt and pepper, and break the meat into smeller pieces with a wooden spoon. Cook, stirring occasionally, until it's just cooked through and no longer pink - about 6-8 minutes. (Measure out flour and paprika)

5. Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavour has cooked off the flour - about 1 to 2 minutes. (Measure out wine)

6. 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.

7. Add the broth, measured salt, and measured pepper and stir to combine. Increase the heat to medium high and bring to a simmer. (This shouldn't take long as your stock is already hot)

8. Add 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. (Check cooking instructions on egg noodle package)

9. Remove from the heat and stir in sour cream (our package was about 1 cup, so we just scooped out 3/4 of it - you can measure it out before if you prefer).

10 Sprinkle with parsley and serve.