One-pot Beef Stroganoff – a simple to make weeknight meal, mushrooms and beef in a creamy rich sauce over fusilli pasta, full of flavor and yumminess.
There’s nothing more comforting to me, than a big plate of pasta smothered in a delicious creamy sauce. And that’s what we have here, my friends. A simple and totally delicious one-pot beef stroganoff with mushrooms in a super creamy and amazing sauce. This dish is pure comfort, especially after a busy and stressful day at work, there’s nothing better than coming home to this bowl of happiness.
It’s November now and we have officially had our first snow of the winter, don’t forget our crazy blizzard in September. And not only that, but as I was driving down my street today on my way home, I saw through the front window of a house a Christmas tree, all lit up and ready for Christmas. Really? It’s only the beginning of November. I suppose I can somewhat understand this, I for one love Christmas and would love to have my Christmas tree up year round. Just looking outside the window this past weekend, as it was snowing with super big snowflakes, it looked beautiful, it looked like a winter wonderland. So I suppose I can understand how some people would be ready to put up their tree. I wonder though, if I were to put up my tree now, would I be tired of it by Christmas and want to take it down?
But why am I still talking Christmas trees? It only stresses me knowing that I have less than 2 months now to get all my Christmas shopping done. Have I mentioned I have not started yet?
Ah yes! We are here to talk about beef stroganoff. All in one pot I might add. Simple to make. Yummy for your tummy. Pure comfort. So beef stroganoff, if you haven’t yet guessed, it’s a Russian dish. It’s basically sauted pieces of beef in sauce and sour cream. And that’s basically what we have here. Granted there are many variations of it, but the idea behind them all is the same. Sour cream is what makes the sauce creamy and rich. Interestingly enough, we use sour cream in a lot of Romanian dishes, for example we add sour cream to a lot of soups, to thicken them and to add a bit of acidity.
I love this dish. But I probably say this about all my recipes, but it’s true. I love food, and I love this beef stroganoff. Now go make this, hurry.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
One-pot Beef Stroganoff - a simple to make weeknight meal, mushrooms and beef in a creamy rich sauce over fusilli pasta, full of flavor and yumminess.
- 1 tbsp olive oil
- 8 oz cremini mushrooms stems trimmed and sliced
- 2 tbsp unsalted butter
- 1 onion chopped
- 2 cloves garlic minced
- 1 lb lean beef cut in cubes
- 3 tbsp all-purpose flour
- 1 tsp paprika
- 1/4 cup dry white wine
- 4 cups low-sodium beef broth or stock
- salt and ground black pepper to taste
- 8 oz dried pasta I used fusilli
- 3/4 cup sour cream
- 1 tbsp parsley chopped
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned, about 5 minutes. Transfer to a medium bowl and set aside.
Reduce the heat to medium and add the butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the beef, season with salt and pepper. Cook beef stirring occasionally, until it’s just cooked through and no longer pink, about 6 to 8 minutes.
Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 to 2 minutes. 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. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer.
Add the 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.
Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe adapted from Chow.com
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