One Pan Beef Stroganoff
I suppose it’s no coincidence that my blog has been filled with comfort type dishes as of late…the January blues and blahs tend to hit really hard for some reason…even living here in the Canaries where it’s sunny more often than not. I’ve always thought that my seasonal surge of depression was due to the cold grey days of Minnesota winter, but once again I am proven wrong…even though the days can be bright, here, my mood has not been. Whenever this shadow shows it’s ugly self, I find that I dive into comfort food mode, and probably a comfy robe and slippers, too. So, it’s no surprise that today’s post is about one of the quintessential winter comfort dishes…Beef Stroganoff. Being the busy (and too lazy to do dishes) mom that I am, I try to cut time corners whenever possible. Beef Stroganoff traditionally makes a big mess and lots of dishes, but not this one. I promise you every bit of the delicious flavor of Stroganoff with only one deep pan. Well, and the pasta pot, too. It’s quick, easy and hella soothing on a rough day. (so much so that I hid the leftovers from the kids so I could have them myself! Bad mommy! lol)
Ingredients:
2 tablespoons butter
3-4 cloves garlic, minced
1 large onion, minced
3 cups chopped mushrooms
1 1/2 pounds steak of choice, cut into thin strips (or ground beef)
2-3 tablespoons flour (or cornstarch for gluten free)
3 cups beef consomme (or beef broth)
a splash of Worcestershire sauce
1/4 cup tomato puree
1 bay leaf
a few sprigs of thyme (or thyme leaves to taste)
salt and pepper to taste
1 cup sour cream (or Quark cheese or Greek yogurt)
chopped parsley to garnish
1 pound (400 grams) egg noodle pasta, prepared according to package directions
Preparation:
Using a deep saute pan, melt butter.
Saute garlic first, just until golden, then add onions and stir until translucent.
Add mushrooms and season with salt and pepper.
Cover and cook, stirring occasionally until mushrooms are tender and beginning to brown just a little.
Add steak (or ground beef) and toss around, browning a bit.
Add flour and give it a good stir.
Now add consomme, Worcestershire, tomato puree, bay and thyme and season with salt and pepper.
Stir to combine, then cover and cook over low heat about 20-30 minutes.
(Now is a good time to make your pasta)
Add sour cream and stir through.
Remove from heat and serve over pasta, garnished with freshly chopped parsley.
Dreamy, Nikki, just dreamy. Sorry, I speak of the Stroganoff, not you darlin’! lol
damn it!!! this totally trumps my two pan beef stroganoff idea. the same thing happened when i came up with that idea for 7 minute abs workout video… and along comes someone with 6 minute abs workout video
Beef Stroganoff is a blast from the past…definite comfort food Nikki. There are plenty of people here in the valley who suffer from SADS due to the lack of sunshine all winter long. The saving grace is that if you go skiing you are out of the inversion and into sunshine!!
yuuuuuummmmmmmmmmmmm
Nice looking beef stroganoff. It has been too long since I made my last stroganoff.
Looks quite comforting! I could use that right about now!!
Lori
http://TheRecipeGirl.blogspot.com
I’ve never actually made beef stroganoff, but have been thinking about doing so quite a bit lately! And now I’ve got an awesome recipe to do so!
Hee Peter! Whatdya mean? I’m not dreamy? Hrmph! lmao
Furious, LOL…Dem’s da breaks.
Valli, hi sweetpea! I think if I tried skiing I’d wind up in a body cast. I’m from Minnesota, remember? (land of endless plains and lakes) And now I live in the tropics. I better stick to pool side lounging to bring up my spirits.
Flutter, thanks!
Hi Kevin, thank you!
Hi Lori aka RecipeGirl! Welcome to the neighborhood!
Thanks for stopping by and for your comment. 
Hey Shelley! Good to see you!
Get thyself to the kitchen and make some stroganoff, девочка! (you know you love my madd online translatin’ skilz, lmfao)
I never understood the fascination with Stroganoff on top of egg noodle pasta. I’ve had it the Polish way and they put it on top of potato pasta (essentially on top gnocchi) and it’s okay. But in both cases it makes for a heavy meal. You have the egg noodles and cream laden beef on top of it. Ouch, talk about heavy.
I like to make it with oven roasted diced potatoes. Dice some potatoes (1/2″ inch dice or so) and mix with paprika, salt, pepper and olive oil. Roast on 400F for about 45-60min (until done). Maybe toss with some parsley. Serve with Strogonoff on top.
Compared to pasta, it’s a lot lighter in both feel and calories.
Chris
…yes, from the crazy light pudding suggestion
Hi Chris, yup, this is by no means a light dish. lol
Stroganoff can be served on mashed or rice as well, but, and this is a big but for me, lol, the pasta is just soooo good…and even better? Thick homemade noodles. 
I appreciate your suggestion, though! And I totally don’t think you’re crazy, we just differ on opinion in this case. 
Yes Nikki.
By the way, some of you may be thinking how are potatoes lighter than pasta? Potatoes have a undeservedly bad reputation. 100g of potato has about 20% fewer calories than 100g of pasta. It also has no cholesterol or fat, unlike pasta. Potatoes have a bad reputation because they’re traditionally fried or prepared with rich ingredients (sour cream, butter, etc). So blaming a potato for being ‘heavy’ is like blaming the victim for being robbed.
This recipe looks delicious. For gluten-free I would try sweet rice flour or brown rice flour and continue with your roux in the same way. Thanks for the recipe!
LOL – I think it’s hilarious that you hide the leftovers! Sometimes a mom’s gotta do what a mom’s gotta do to stay sane and be a good mom! So I say hide the leftovers! I can’t wait to try your recipe.
Hi Natalie, great suggestions for gluten free, thanks! I like the idea of the sweet rice flour.
Hi Chris! Heee! Thank you for your “hiding the leftovers” blessing! lol Let me know if you try it!
My husband doesn’t crave many foods…pizza…McDonald’s…and Beef Stroganoff. Before we got married, he had to tell me his mom’s secret recipe for it. It was like the biggest requirement. Then I come to find out she uses a $1 spice powder mix from the store!
Looks fantastic, Nikki!
LOL Jaden! Isn’t that just the way it goes? I must confess that one of my favorite recipes uses a package of knorr onion soup, so I’m not judgin’!
Thanks, L sweetie! MUAC!
Nikki, This was wonderful!!! It tasted as good as your photo looks!!! yummm… Even my picky kids loved it!!!
Hi Kathy! Thanks so much for trying the recipe! I’m just thrilled that you liked it.
Hey Nikki,
I cooked up this recipe tonight but it didn’t come out as think as I expected. I’m wondering if to thicken the sauce I should add flour. Also I added sour cream and that made the sauce gray instead of the dark brown. What did you add to get the brown sauce?
Hi Steve! Thanks so much for trying the recipe! The flour really does help to thicken up the sauce…I add it right after bringing the broth up to temp, and it thickens up right away. I didn’t add anything to make the sauce darker…it could’ve just been the lighting…stroganoff *is* sort of grey-brown, but also, my “sour cream” is actually Greek yogurt, so that may have had some effect on the color as well. I hope you liked it anyway, in spite of the issues.