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.

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