One-Pot Beef Stroganoff

 


Ingredients

  • 1 1/4
    lb boneless beef sirloin steak, cut into thin strips
  • 1
    tablespoon Montreal steak seasoning
  • 4
    tablespoons butter
  • 1
    package (8 oz) white mushrooms, thinly sliced
  • 1/2
    cup finely chopped onion
  • 1
    carton (32 oz) Progresso™ beef-flavored broth
  • 1/2
    cup sour cream (from 8-oz container)
  • 4
    cups uncooked medium egg noodles (about 8 oz)
  • Finely chopped fresh Italian (flat-leaf) parsley, if desired

Steps

1 In medium bowl, mix beef and steak seasoning. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add steak in single layer; cook 4 to 7 minutes, turning once, just until browned on both sides. Using tongs, transfer beef to plate; cover with foil and keep warm.

2 Add remaining 2 tablespoons butter to drippings in Dutch oven; melt over medium-high heat. Add mushrooms and onion. Cook 7 to 9 minutes, stirring frequently, until mushrooms brown and onion softens.

3 Stir in broth; heat to simmering. Place sour cream in medium bowl. Using ladle, spoon 1/2 cup simmering liquid into sour cream; beat with whisk to combine. Set aside.

4 Stir noodles into mixture in Dutch oven; heat to boiling. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until noodles are cooked through and most of liquid is reduced (mixture will be saucy). Stir in beef and any accumulated liquid; return to simmering. Remove from heat; stir in sour cream mixture. Let stand 5 minutes.

5 Top with parsley.

Comments

Post a Comment

Popular posts from this blog

Slow-Cooker Salisbury Steak Meatballs

Image
  Ingredients 2 tablespoons butter, melted 1 tablespoon Muir Glen™ organic tomato paste 1/2 teaspoon salt 2 cups thinly sliced onions 8 oz mushrooms, thinly sliced (about 3 cups) 1 cup Progresso™ beef flavored broth (from 32-oz carton) 1 lb lean (at least 80%) ground beef 1/2 cup Progresso™ plain panko crispy bread crumbs 1/3 cup milk 1 egg, slightly beaten 1 tablespoon Montreal steak grill seasoning 1 tablespoon soy sauce 2 tablespoons cornstarch 2 tablespoons cold water 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes, made as directed on pouch 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves Steps 1  Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth. 2  In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable ...
Read more

Taco Spaghetti Bake

Image
  Ingredients 12 oz uncooked spaghetti 1 lb lean (at least 80%) ground beef 1 cup chopped onion 1 package (1 oz) Old El Paso™ original taco seasoning mix 1/4 cup water 1 can (4.5 oz) Old El Paso™ chopped green chiles 1 teaspoon ground cumin 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1 can (15 oz) Muir Glen™ organic tomato sauce 2 cups shredded Mexican cheese blend (8 oz) 8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes Steps 1  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package. 2  In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour m...
Read more

Onion-Crusted Beef Prime Rib Roast

Image
  Ingredients 1 boneless beef (prime) rib roast (4 lb) 1/2 teaspoon garlic powder 3 tablespoons dried minced onion Salt and fresh ground black pepper Steps 1  Place beef, fat side up, on rack in shallow roasting pan. Sprinkle all sides and underneath beef generously with garlic powder, dried onion, salt and pepper. Let beef stand at room temperature at least 20 minutes before roasting. 2   Heat oven to 450°F. Roast beef uncovered 15 minutes. 3  Reduce oven temperature to 325°F; continue to roast 1 hour to 1 hour 30 minutes or until meat thermometer inserted into center of beef reads 135°F (for medium). Temperature will rise about 5°F to 10°F after removing from oven; keep this in mind when considering cooking time and desired level of doneness. 4 Let beef stand 15 to 20 minutes before slicing.
Read more