Easy One-Pot Beef Stroganoff

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Are you craving a tasty meal that’s quick and easy to make? This one-pot beef stroganoff recipe is perfect for busy weeknights. You can whip up a creamy, savory dish in just 30 minutes using only one skillet. This hearty meal serves 6 people and takes only 10 minutes to prep.

The recipe uses simple ingredients like beef sirloin, mushrooms, and sour cream to create a rich, comforting flavor. You’ll love how the tender beef and noodles come together in a velvety sauce. It’s a classic dish that’s sure to become a family favorite.

Exact Ingredients List

Here’s what you’ll need to make this tasty beef stroganoff:

• 1 1⁄2 pounds beef sirloin steak
• Salt and black pepper
• 4 tablespoons butter
• 1 medium onion
• 2 garlic cloves
• 8 ounces mushrooms
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 cup sour cream
• 1 teaspoon Dijon mustard
• Egg noodles or rice (for serving)
• Fresh parsley (for garnish)

Make sure your sour cream is at room temperature before you start cooking. This helps it blend smoothly into the sauce.

You’ll want to slice your beef very thin, about 1/3-inch thick. Cut against the grain for the most tender bites.

Don’t forget to chop your onion finely and mince the garlic cloves. Slice the mushrooms too – any variety works well in this dish.

With these ingredients on hand, you’re all set to create a yummy, comforting meal in just one pot!

Instructions

Start by slicing the beef sirloin into thin strips, about 1/3-inch thick. Season the meat with salt and pepper.

Melt butter in a large skillet over medium-high heat. Add the beef in small batches, cooking each side for 20-30 seconds. Remove the beef and set it aside.

Using the same skillet, cook the chopped onions until soft. Add minced garlic and stir for about 30 seconds until fragrant.

Toss in the sliced mushrooms and cook until golden brown. This should take about 5 minutes.

Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Slowly pour in the beef broth, stirring as you go to prevent lumps.

Keep stirring until the sauce thickens. This usually takes 3-4 minutes.

Lower the heat and add Worcestershire sauce, sour cream, and Dijon mustard. Stir gently until everything is well combined and smooth.

Return the beef to the skillet and let it warm through for about 1 minute. Don’t overcook the beef or it may become tough.

Serve your delicious beef stroganoff over cooked egg noodles or rice. Sprinkle some fresh parsley on top for a pop of color and extra flavor.

Possible Substitutes List

You can easily adjust this beef stroganoff recipe to fit your needs. Here are some tasty substitutes:

Meat: Try ground beef, chicken, or pork instead of steak. For a veggie version, use sliced portobello mushrooms.

Dairy: Replace sour cream with Greek yogurt or coconut cream for a lighter touch.

Noodles: Swap egg noodles for zucchini noodles, cauliflower rice, or your favorite pasta.

Broth: Use chicken or vegetable broth if you’re out of beef broth.

Flour: For a gluten-free option, use cornstarch or arrowroot powder to thicken the sauce.

Mushrooms: Not a fan? Leave them out or try bell peppers for extra crunch.

Don’t have Dijon mustard? Use regular yellow mustard or a splash of white wine vinegar for tang.

No Worcestershire sauce? Mix soy sauce with a pinch of sugar for a similar flavor.

Remember, cooking is all about making it work for you. Feel free to play around with these substitutes to create your perfect beef stroganoff!

How To Make It Diabetes-Friendly

To make this beef stroganoff better for people with diabetes, you can make a few easy changes. Try using lean beef sirloin to cut down on fat. You can also swap the all-purpose flour for almond flour or coconut flour.

Instead of egg noodles or rice, serve your stroganoff over cauliflower rice or zucchini noodles. These veggie options are lower in carbs and won’t spike your blood sugar as much.

Cut the butter in half and use olive oil for the rest. This switch adds healthy fats to your meal. You can also use Greek yogurt in place of some of the sour cream to boost protein and lower fat.

Here’s a quick list of swaps:

• Lean beef sirloin
• Almond or coconut flour
• Cauliflower rice or zucchini noodles
• Half butter, half olive oil
• Greek yogurt and less sour cream

These changes make the dish more diabetes-friendly without losing flavor. You’ll still get to enjoy a tasty, creamy stroganoff that’s better for your blood sugar levels.

Remember to watch your portion sizes too. Stick to about 1 cup of the stroganoff mixture per serving. This helps keep your carb and calorie intake in check.

Tips, Tricks & Storing

For the best beef stroganoff, slice your steak thinly against the grain. This makes the meat more tender and easier to eat. You can freeze the beef for 15-20 minutes before cutting to make slicing easier.

To save time, buy pre-sliced mushrooms. If you’re using whole mushrooms, clean them with a damp paper towel instead of washing them under water.

Make sure your sour cream is at room temperature before adding it to the sauce. This helps prevent curdling and ensures a smooth, creamy texture.

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the sauce and simmer until it thickens.

To store leftovers, let the stroganoff cool completely. Then, put it in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of beef broth to thin out the sauce if needed.

You can freeze beef stroganoff for up to 3 months. Thaw it in the fridge overnight before reheating. Keep in mind that the texture of the sauce may change slightly after freezing.

Try these tasty variations:

• Add 1/4 cup of red wine for extra flavor
• Use cream cheese instead of sour cream for a richer sauce
• Swap beef for chicken or pork for a different twist