Ingredients: |
Ingredients: 1 T. olive oil
8 oz. cremini mushrooms, stems trimmed and sliced ¼” thick
2 T. unsalted butter
1 medium yellow onion, finely diced
2 medium garlic cloves, finely chopped
1 lb. ground beef
3 T. all-purpose flour
1 tsp. paprika
¼ c. dry white wine
4 c. low-sodium beef broth or stock
1 ½ tsp. kosher salt
½ tsp freshly ground black pepper
8 oz. dried egg noodles
¾ c. sour cream
1 T. finely chopped fresh Italian parsley leaves
|
Directions: |
Directions:Heat oil in a large heavy bottomed pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms; season with salt and pepper; cook, stirring rarely, 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, garlic, salt and pepper; cook stirring occasionally, until softened, about 4 - 5 minutes. Add the beef; season with salt and pepper. Break the meat into smaller pieces using a wooden spoon. Cook, stirring occasionally, unit meat is just cooked through and no longer oink, about 6 to 8 minutes. Sprinkle in flour and paprika, stirring to coat the meat and cook, stirring occasionally until the raw flavor has cooked off the flour, about 1 - 2 minutes. Add the wine and cook, stirring occasionally and scraping up any brown bits that have accumulated on the bottom of the pan until almost evaporated, about 1 - 2 minutes. Add broth, measured salt and pepper; 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; stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally until the noodles are just cooked through, about 6 - 8 minutes. Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with parsley and serve. |
This recipe for One Pot Beef Stroganoff with Egg Noodles is from