One-Pot Stroganoff

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This one-pot update makes the classic eastern European dish even easier to create at home, with all the same creamy, tangy and satisfying flavors of the original.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Things You'll Need

  • 3 tablespoons butter

  • 8 ounces button mushrooms, sliced

  • 1 medium onion, diced

  • 2 garlic cloves, diced

  • 1 pound ground beef

  • 2 teaspoons paprika

  • 1/4 cup dry white wine

  • 4 cups (1 quart) beef broth or stock

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon pepper

  • 8 ounces dried egg noodles

  • 1 tablespoon cornstarch

  • 3/4 cup whole milk Greek yogurt

  • 1 tablespoon finely chopped fresh parsley

(Image: Charity Curley Mathews, founder of Foodlets.com)

Step 1: Cook the Mushrooms

Melt 2 tablespoons of butter in a large sauté pan and add mushrooms, plus a 1/2 teaspoon of salt. Cook for about 5 minutes until soft and tender. Set aside on a separate dish.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Step 2: Brown the Onions and Beef

Using the same pan, add the remaining 1 tablespoon of butter along with the onion and garlic, cooking on medium heat for about 5 minutes until soft. Add the beef and brown for about 5 minutes.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Once the beef had been browned, add wine, paprika and remaining salt and pepper. Cook for about 2 minutes until the wine is reduced by at least half.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Step 3: Add Noodles

Pour 4 cups of stock into the pan, and add the mushrooms along with noodles. Bring to a simmer and cook about 6 minutes.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Step 4: Thicken as Needed

If your sauce is not thick enough, scoop out about 1/4 cup into a measuring cup. Stir in the cornstarch then return the whole thing to your pan.

(Image: Charity Curley Mathews, founder of Foodlets.com)

Step 5: Finish with Yogurt and Parsley

Once the noodles are soft, stir in the yogurt and sprinkle with parsley.

(Image: Charity Curley Mathews, founder of Foodlets.com)
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