Breastfeeding Friendly One-Pot Beef Stroganoff
Total time50 min
Prep time15 min
Cook time35 min
4.5(24)
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Learn more →Ingredients
4 servings
- 1 ½ lb beef sirloin or ribeye, sliced ¼-inch thick against the grain
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 oz cremini mushrooms, sliced
- 2 tbsp all-purpose flour
- ½ cup dry white wine
- 2 cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 8 oz wide egg noodles
- ¾ cup sour cream, at room temperature
For serving
- 2 tbsp fresh parsley, chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Pat the beef strips dry with paper towels and season all over with the salt and pepper.
- 2
Heat the olive oil and 1 tbsp of the butter in a large 12-inch Dutch oven or deep skillet over high heat until the butter foams and subsides. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1 to 2 minutes per side until deeply browned. Transfer to a plate and set aside.
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