One-Pot Beef Stroganoff with Egg Noodles

Serves 5 · 15 min prep · 35 min cook

Ingredients

• 1.25 lb, thinly sliced beef sirloin or stew meat
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 large, diced yellow onion
• 12 oz, sliced cremini mushrooms
• 4 cloves, minced garlic
• 2 Tbsp all-purpose flour
• 3.5 cups beef broth
• 1 Tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 12 oz dry wide egg noodles
• 3/4 cup sour cream
• 1/4 cup, chopped fresh parsley

Instructions

1. 1Season the sliced beef all over with salt and black pepper. Heat olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering.
2. 2Add half the beef in a single layer and sear 2 minutes per side until deeply browned but not cooked through. Transfer to a plate and repeat with remaining oil and beef; set all beef aside.
3. 3Reduce heat to medium. Melt the butter in the same pot, then add diced onion and cook 3–4 minutes until softened and translucent, scraping up browned bits.
4. 4Add sliced mushrooms and remaining salt. Cook 6–7 minutes, stirring occasionally, until mushrooms release their liquid and turn golden brown. Stir in minced garlic and cook 30 seconds until fragrant.
5. 5Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw taste. Slowly pour in beef broth while whisking to avoid lumps, then add Worcestershire and Dijon.
6. 6Bring the mixture to a boil, then stir in the dry egg noodles, pressing them down so they are mostly submerged. Reduce heat to a steady simmer, cover, and cook 8–10 minutes, stirring once halfway, until noodles are al dente.
7. 7Return the seared beef and any accumulated juices to the pot. Simmer uncovered 2–3 minutes until beef is just cooked through and sauce has thickened slightly the noodles.
8. 8Remove pot from heat. Stir in sour cream until fully incorporated and creamy; do not boil after adding or it may curdle. Taste and adjust seasoning with remaining pepper or salt.
9. 9Let rest 2 minutes off heat so the sauce clings to the noodles. Finish with a generous handful of chopped fresh parsley and serve hot in shallow bowls.