Easy Beef Stroganoff

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
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  1. 2 tablespoons olive oil
  2. 2 tablespoons unsalted butter
  3. 2 cloves minced garlic
  4. 1 medium onion, diced
  5. 1 bell pepper, thinly sliced
  6. 8 oz. sliced white mushrooms
  7. 2 teaspoons Dijon mustard
  8. 1 tablespoon smoked paprika
  9. 1/4 teaspoon cayenne pepper (optional)
  10. 1/4 cup all-purpose flour
  11. 1 pound thinly sliced beef (I used chuck roast)
  12. 12 oz. egg noodles
  13. 4 cups beef broth
  14. 2 cups water
  15. 1/2 teaspoon each salt and pepper
  16. 1/2 cup sour cream
  17. 2 tablespoons chopped fresh parsley
  1. 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.
  2. Add the onion, garlic, peppers, and mushrooms, and saute for about 5 minutes.
  3. Stir in the dijon mustard, paprika, and cayenne pepper.
  4. Add the flour, stir, and cook for about a minute.
  5. Add the noodles, broth, water, bring to a simmer and cook for about 10 minutes, until the noodles are tender.
  6. 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/