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Understanding the origins of a dish can enhance our appreciation for it, and beef stroganoff is steeped in culinary history. This classic dish has its roots in Russia, believed to have been named after the Stroganov family, a group of aristocrats known for their contributions to Russian culinary arts. The first recorded recipe for beef stroganoff appeared in a Russian cookbook in the 19th century and featured sautéed beef in a creamy sauce, served with a side of rice or mashed potatoes.

One-Pot Beef Stroganoff

Discover the warmth of a classic comfort food with this hearty one-pot beef stroganoff recipe. Combining tender beef sirloin, savory mushrooms, and a creamy sauce, all served over egg noodles, it's the ultimate satisfying meal. Learn about its rich history and the crucial role of each ingredient. With easy step-by-step instructions, you can create this delicious dish in your own kitchen, perfect for family dinners or cozy gatherings. Enjoy the journey of making and sharing this timeless favorite!
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Ingredients
  

1 pound beef sirloin, thinly sliced against the grain

2 tablespoons extra virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button for better flavor)

1 cup low-sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon smoked paprika for warmth

Salt and freshly cracked black pepper, to taste

8 ounces egg noodles

1 cup sour cream, full-fat for creaminess

Fresh parsley, finely chopped (for garnish)

Instructions
 

Sauté the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the thinly sliced beef sirloin. Season generously with salt and freshly cracked black pepper. Cook the beef for about 4-5 minutes, stirring occasionally, until browned on all sides. Once cooked, remove the beef from the pot and transfer it to a plate, leaving the juices in the pot.

    Cook the Vegetables: In the same pot, add the diced onion. Sauté for 2-3 minutes until the onions become translucent and fragrant. Then, stir in the minced garlic and sliced mushrooms. Cook for an additional 5 minutes, occasionally stirring, until the mushrooms are tender and have released their moisture.

      Combine Ingredients: Return the browned beef to the pot with the vegetables. Pour in the beef broth, then add the Worcestershire sauce, Dijon mustard, and smoked paprika. Stir thoroughly to combine all ingredients and bring the mixture to a gentle simmer.

        Add the Noodles: Once the mixture is simmering, gently add the egg noodles into the pot. Stir well to ensure the noodles are submerged in the sauce, then cover with a lid. Cook for approximately 10-12 minutes, or until the noodles are al dente. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.

          Finish the Sauce: Once the noodles are cooked through, reduce the heat to low. Stir in the sour cream until well combined, creating a rich, creamy sauce. Taste and adjust the seasoning with additional salt and pepper if desired.

            Serve: Carefully remove the pot from the heat. Ladle the Beef Stroganoff into bowls and garnish generously with fresh chopped parsley for an added touch of color and freshness.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                - Tips for Presentation: Serve with a side of crusty bread to soak up the rich sauce, and consider a sprinkle of paprika on top of each serving for an extra pop of color.