Hazelnut Free One-Pot Beef Stroganoff

Total time50 min

Prep time15 min

Cook time35 min

4.5

(24)

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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)

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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