This is one of my go-to cold-weather comfort foods because of how quickly it comes together. Better yet, it’s a one-pot meal, so fewer dirty dishes! I like the addition of bell pepper for sweetness and color in this dish, plus, if mushrooms aren’t you’re favorite, you can substitute them with additional peppers.
Easy Beef Stroganoff
2016-02-12 12:28:04
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves minced garlic
- 1 medium onion, diced
- 1 bell pepper, thinly sliced
- 8 oz. sliced white mushrooms
- 2 teaspoons Dijon mustard
- 1 tablespoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup all-purpose flour
- 1 pound thinly sliced beef (I used chuck roast)
- 12 oz. egg noodles
- 4 cups beef broth
- 2 cups water
- 1/2 teaspoon each salt and pepper
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Instructions
- In deep skillet or dutch oven, heat the butter and olive oil over medium heat. Add the sliced beef, and cook until no longer pink.
- Add the onion, garlic, peppers, and mushrooms, and saute for about 5 minutes.
- Stir in the dijon mustard, paprika, and cayenne pepper.
- Add the flour, stir, and cook for about a minute.
- Add the noodles, broth, water, bring to a simmer and cook for about 10 minutes, until the noodles are tender.
- Remove form heat, and stir in the salt and pepper, sour cream, and chopped parsley.
Adapted from Kraft
Adapted from Kraft
Seasoned to Impress https://seasonedtoimpress.com/
