≡ Menu

Recipe: One Pot Beef Stroganoff

beef-stroganoff-full
Hey guys. Let me tell ya – newborn land is tough! We’re figuring it out of course, and it’s actually going really good, we are just having to adjust our expectations of what can be accomplished right now. When your priority is getting enough sleep to function, other “to-dos” quickly become not-essential. Who needs clean clothes and clean dishes anyway? You’d be surprised with how little you need to get by when necessary!
For today’s post, I needed to keep things easy, so I’m sharing a recipe that has become a staple in our house. With the holidays upon us, full of friend and family gatherings, this recipe is a go-to. It’s a comfort-food hit, feeds a lot of people, and is easy on the budget.
I found this recipe on Pinterest a few months back while looking for quick meals that were relatively healthy and had some vegetables in it. Since then, I’ve made this dish probably five or six times. I’m putting the regular recipe below, with my modifications in parenthesis.
Give it a try and let me know what you think! I hope you find it as tasty as we do! 🙂
ONE POT BEEF STROGANOFF
INGREDIENTS
  • 2 tablespoons extra virgin olive oil
  • 16 oz cremini mushrooms, sliced
  • Salt & pepper to taste (I salt each layer, liberally)
  • 1 small onion, diced
  • 2 to 3 cloves of garlic, minced
  • 1 lb. of lean ground beef
  • 2 teaspoons paprika + more if needed (I omit this since I can’t have it, but instead I add Herbs de Provence or Italian Spices)
  • 4 cups beef stock
  • 8 oz. egg noodles
  • (Fresh Spinach – I like more veggies, so I add a lot of fresh spinach right at the end of cooking)
  • ½ cup sour cream
  • Parsley for garnish (I rarely add this)

DIRECTIONS

  1. Using a large pot or large sauté pan, heat the olive oil over medium high heat. Add the mushrooms and season with salt and pepper. Add in the onions and garlic. Cook until the onions are translucent.
  2. Add the ground beef and cook until all browned. Stir in the paprika (or other herbs). Add in beef stock and egg noodles. Stir together and cover with lid. Let simmer for about 15 to 20 minutes. Lower the heat, add in the sour cream and mix until incorporated. Taste and season with more kosher salt and pepper if desired.
  3. Garnish with parsley, serve and enjoy!

 

Photo and Recipe courtesy of HipFoodieMom.

{ 0 comments… add one }

Leave a Comment