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Beef Stroganoff is a dish steeped in history and comfort, known for its rich flavors and creamy texture that warms both the heart and the stomach. This classic recipe, originating from Russia, has become a staple in kitchens around the world, captivating families with its delightful combination of tender beef, savory mushrooms, and a luscious sauce. The traditional method of preparation can be labor-intensive, but with our Hearty One-Pot Beef Stroganoff recipe, you'll find that enjoying this beloved dish can be both simple and satisfying.

One-Pot Beef Stroganoff

Discover the comforting flavors of Hearty One-Pot Beef Stroganoff, a classic dish that’s easy to make and packed with rich, creamy goodness. This simplified recipe brings together tender beef, earthy mushrooms, and egg noodles in a luscious sauce without the hassle of multiple pots. Perfect for busy weeknights or cozy weekends, this dish offers a taste of nostalgia that will warm both the heart and the stomach. Enjoy the joy of cooking and impress your family with this delicious meal!
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Ingredients
  

1 pound beef sirloin, thinly sliced against the grain

2 tablespoons extra virgin olive oil

1 medium onion, diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button for best flavor)

1 cup low-sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon smoked paprika (for a deeper flavor)

Salt and freshly ground black pepper, to taste

8 ounces egg noodles (wide or regular)

1 cup sour cream (preferably full-fat for creaminess)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Sauté the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the thinly sliced beef sirloin, seasoning it with a sprinkle of salt and pepper. Cook for about 4-5 minutes, stirring occasionally, until the beef is well-browned. Once browned, use a slotted spoon to remove the beef from the pot and set it aside on a plate.

    Cook the Vegetables: In the same pot, add the diced onion. Sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent. Next, add the minced garlic and sliced mushrooms to the pot. Continue cooking for another 5 minutes, or until the mushrooms are tender and have released their liquid, stirring occasionally to avoid sticking.

      Combine Ingredients: Return the browned beef to the pot along with any juices that have accumulated. Pour in the beef broth, add the Worcestershire sauce, Dijon mustard, and smoked paprika. Stir everything together thoroughly and bring the mixture to a gentle simmer.

        Add the Noodles: Once gently simmering, add the egg noodles directly into the pot. Stir to ensure they are submerged in the broth. Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the noodles are al dente and have absorbed some of the broth.

          Finish the Sauce: When the noodles are cooked through, reduce the heat to low. Gently stir in the sour cream until the sauce becomes smooth and creamy. Taste and adjust seasoning, adding more salt and pepper as needed to enhance the flavor.

            Serve: Remove the pot from the heat and serve the Beef Stroganoff hot. Garnish each serving with a generous sprinkle of fresh chopped parsley to add a pop of color and fresh flavor.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: For an appealing presentation, serve in shallow bowls and sprinkle a bit of paprika alongside the parsley garnish to add a touch of color. Consider adding a side of crusty bread for dipping into the rich sauce.