A classic comfort that you can make any day of the week in just one pot!
Course: Main Course
Keyword: Beef Stroganoff, One Pot Dinner
3/4lbSteak, cut into strips
1small Onion, diced
3 1/2CBeef Broth
2tbspRed Wine Vinegar
6ozWide Egg Noodles
If you decide to double this be sure to use a large pot, like a stockpot. Take 1 tbsp of flour, salt, and pepper and make a little rub. Sprinkle it on the steak. In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the steak strips and let them cook for about 4-5 minutes while a brown crust forms. Next, add the mushrooms, onion, and garlic. Saute for about 4 minutes or until the onions are soft. Pour the mixture into a bowl and set aside. Reduce the heat to medium and add in the butter. Once the butter is melted, whisk in the 3 tbsp of flour. You are going to make a roux. Reduce and cook for a minute or two. Next, slowly pour in the beef broth a little at a time, whisking while you add it. You are trying to prevent clumps. Whisk the mixture until smooth and it begins to thicken. Add in the red wine vinegar, Worcestershire sauce, and thyme. Turn the heat up and bring the sauce to a boil. Add in the noddles. Stir until the noodles are coated.Reduce the heat to medium-low and cook the noodles for about 10-14 minutes. You may need to add a little more broth at this step if it's starting to look dry. When the noodles are al dente, add the cream cheese and sour cream. Be sure to stir until all the lumps are gone and you have a smooth sauce. Add back in the steak mixture. Stir until combined. Give it a little taste. You can add a little more salt, pepper and/or Worcestershire sauce if you feel it needs it. Now you are ready to enjoy!These reheat well too. It'll keep in the fridge for about 2-3 days. If it starts to dry out when reheating add a little beef broth. You can also stir in additional sour cream too.