Description
A rich, comforting beef stroganoff cooked entirely in one pot with tender beef, savory mushrooms, and a tangy sour cream sauce. Perfect for busy weeknights or cozy dinners.
Ingredients
1.5 lbs beef sirloin or stew beef
2 cups sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 tbsp all-purpose flour
1 1/2 cups beef broth
1 cup sour cream
1 tsp dried thyme
1 tsp dried parsley
1 tbsp olive oil
Salt and pepper to taste
Optional: 2 tbsp dill pickle relish (for tangy flavor)
Instructions
1. Heat olive oil in a Dutch oven over medium-high heat. Sear beef until browned.
2. Remove beef, reduce heat, sauté onion and garlic until tender.
3. Add mushrooms and cook until golden, stirring often.
4. Sprinkle flour and mustard (if using), cook 1-2 minutes to make a roux.
5. Deglaze the pot with beef broth, returning beef to the pot.
6. Stir in sour cream and herbs, simmer gently for 10-15 minutes.
7. Adjust seasoning and serve over egg noodles or rice.
Notes
Avoid boiling sour cream to prevent curdling. Use ground beef or substitute with tofu for a halal option.
Leftovers refrigerate well for 3-4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg