What Does Beef Recipes Mean?

Easy Beef Stroganoff! Once you attempt this simple one pot recipe made with ground beef you’ll realize this homestyle dinner doesn’t require something fancy or expensive cuts of steak. It’s wealthy and creamy comfort meals you’ll need to make on repeat!

Easy Beef Stroganoff Recipe

These scrumptious noodles with beef and mushrooms are all cooked collectively in a single pot which yields a a creamy sauce and taste in each chunk, plus good day simple clear up!

It’s extremely hearty and completely satisfying. Plus it’s a dinner everyone within the household can agree on (so long as you don’t have mushrooms haters, just pass me their undesirable mushrooms).

Watch the Beef Stroganoff Video!

What Ingredients go into Beef Stroganoff?

Olive oil
- Veggies - mushrooms, yellow onion, garlic
Lean ground beef
Paprika
Low-sodium beef broth
Dijon mustard
Worcestershire
Dry egg noodles
Cornstarch
Sour cream
Parsley

Tips on how to Make Beef Stroganoff

1. Make cornstarch slurry: Whisk cornstarch with 2 Tbsp of the beef broth in a small bowl, put aside. Transfer mixture to a sheet of foil or plate. 2. Preheat pan: Heat 2 Tbsp olive oil in a 12-inch saute pan with tall sides or pot over medium-excessive heat. - Add garlic and saute 1 minute longer. 3. Saute vegetables, transfer: Add mushrooms and onions and saute, tossing solely occasionally (about every 3 minutes), until nicely browned, about 10 minutes.

4. Brown the ground beef: Heat remaining 1/2 Tbsp oil in identical pan over medium-excessive heat. Break beef into 6 parts and add to skillet, season evenly with salt and pepper. - Let beef brown on bottom, about three minutes then turn and begin breaking up beef, and let continue to cook till just practically cooked by way of, about 3 minutes longer.

5. Drain excess grease and season: Drain fats if needed (if you happen to used 90% lean you shouldn’t need to) then add paprika and cook 30 seconds longer.

6. Add liquids: Pour in remaining beef beef broth whereas scraping up browned bits from the bottom of pan. Add in dijon mustard, Worcestershire, mushroom mixture and season with salt and pepper to taste. 7. Cook noodles: deliver mixture to a simmer, add egg noodles and toss mixture, cowl and reduce heat to medium-low and let simmer three minutes.

8. Thicken sauce: Whisk collectively cornstarch with the water then pour into liquid in pan, toss mixture then cover and proceed to cook until noodles are al dente, about 2 - 3 minutes longer.

9. Finish with bitter cream and garnish: Remove from heat, add in sour cream and toss. Let sit for 1 minute. - Sprinkle with parsley and serve warm.

Tips for the most effective Beef Stroganoff:

Brown the mushrooms and onions. No one wants a bowl of mush. Don’t over-cook the noodles. Those caramelized mushrooms and onions and a great deal of flavor. We're constructing taste here and that is the place all of it begins. Generally these type of egg noodles cook shortly so just keep an eye on them for doneness, and keep in thoughts they’ll proceed to cook and absorb extra liquid off heat so I wish to cook simply to al dente (flippantly agency to the chunk). The paprika provides a traditional mellowly sweet flavor, the Worcestershire adds a deep richness, and the dijon provides a bit of brightness. You can start with 1/2 cup then go from there. Adjust the bitter cream to taste for desired creaminess, and use gentle bitter cream to cut calories. It may just appear like a garnish however that bit of green freshness not only makes it look more interesting however I believe it provides a hint of needed taste. Could you imagine eating a hamburger that was steamed? I imply let the beef sear. Season. The browning adds one layer of flavor then seasonings add one other. Brown the beef. When i say “brown” I don’t imply “cook through” like many recipes with beef do. Don’t be skimpy with the salt, as with any recipe don’t beneath-season or it will lack flavor. It can be gross, so don’t just layer the beef all together here and basically steam it, spread it out in chunks and let it brown on backside. Don’t go away out the parsley.

Best Type of Noodle for Beef Stroganoff

- Persist with egg noodles for greatest results. - Preferably use medium or huge dimension egg noodles and measure by weight. Not Italian pasta like rotini, it won’t cook by in time and liquid ratio would doubtless have to be adjusted.

Can I exploit Steak on this Recipe?

Yes. If you’d desire sirloin steak (sliced into strips or reduce into cubes) could be use here as an alternative of the hamburger (alter time accordingly and brown in batches if needed to stop overcrowding). If going the steak route, remove the steak from skillet after cooking (wrap to maintain heat) proceed with the recipe then add steak again in at the tip when including sour cream.

Now ditch the hamburger helper from now until without end because this made from scratch recipe is 1,000 instances higher!

What Should I Serve with Beef Stroganoff?

I just prefer to serve this with steamed veggies since it’s a wealthy major dish. Steamed broccoli, asparagus or green beans are good selections.

More Beef Recipes You’ll Love:

Slow Cooker Chili
Homemade Spaghetti Sauce
Unstuffed Cabbage Rolls
Beef and Tomato Macaroni Soup
Navajo Tacos
Pasta e. Fagioli Soup

Beef Stroganoff One Pot Recipe

Easy Beef Stroganoff cooked in one pan! Made with browned ground beef and caramelized mushrooms. Hearty, satisfying and packed with flavor! It's wealthy and creamy consolation food you may want to make on repeat.

1 (32 oz) carton low-sodium beef broth, divided (4 cups)

1 Tbsp cornstarch

2 1/2 Tbsp olive oil, divided

12 oz. child bella (cremini) mushrooms, cleaned, sliced 1/four inch thick

1 cup chopped yellow onion

3 garlic cloves, minced (1 Tbsp)

1 lb lean floor beef

Salt and freshly floor black pepper

1 tsp paprika

1 Tbsp dijon mustard

2 tsp Worcestershire

eight oz. dry egg noodles* (5 cups)

3/four cup sour cream,** rested at room temperature while every thing cooks

2 Tbsp minced fresh parsley

In a small bowl whisk cornstarch with 2 Tbsp of the beef broth, set aside.

Heat 2 Tbsp olive oil in a 12-inch saute pan with tall sides or pot over medium-high heat.

Add mushrooms and onions and saute, tossing only often (about every three minutes), till browned, about 10 - 12 minutes.

Add garlic and saute 1 minute longer. Transfer mixture to a sheet of foil or plate.

Heat remaining 1/2 Tbsp oil in pan over medium-excessive heat. Break beef into 6 parts and add to skillet, season calmly with salt and pepper.

Let brown on backside, about 3 minutes then turn and start breaking up beef, and let proceed to cook till just nearly cooked via, about three minutes longer.

Drain fat if wanted (should you used 90% lean you shouldn't need to) then add paprika and cook 30 seconds longer.

Pour in remaining beef beef broth whereas scraping up browned bits from the underside of pan. Add in dijon mustard, Worcestershire, mushroom mixture and season with salt and pepper to style.

Bring mixture to a simmer, add egg noodles and toss mixture, cover and scale back heat to medium-low and let simmer three minutes.

Whisk cornstarch mixture as soon as more then pour into liquid in pan***, toss mixture then cover and proceed to cook till noodles are al dente, about 2 - three minutes longer.

Remove from heat, add in bitter cream and toss. Let sit for 1 minute.

Sprinkle with parsley and serve warm.

Recipe supply: inspired by Chow

- *I recommend utilizing American Beauty brand large egg noodles, or one with about a 5 minute al dente cook time. - ***Make sure to let mixture simmer by for cornstarch mixture to thicken correctly. - **To cut calories here light sour cream can be substituted. If wanted you possibly can add an extra 1/2 Tbsp cornstarch mixed with 1 Tbsp broth for extra thickening.