A one-pot wonder under 30 minutes that is so comforting and delicious,
you are going to love it. We are making a one-pot beef stroganoff and I know you're gonna love it,
because you love the original and you love on-pot wonders, and who doesn't?
You've got your protein, you've got your starch, you've got ease, you've got less things to clean
up and really easy prep. So let's get into it. I'm making mine in my shallow Dutch oven
because it's the perfect pot for, oh sorry, it's perfect vessel to hold all of this in.
To it, I'm going to add a little bit of olive oil, I'm going to be using ground beef. I have
made this recipe using sirloin, I find that it just comes out tough, I find that unless you
are making sort of a beef stroganoff, just the right way, just quick enough, um when it comes
to a one-pot wonder where you need to introduce lots of liquid and let it cook for a bit so that
the pasta can cook, the sliced beef gets a little bit too tough, so ground beef works perfect. You
get the same flavor, you get the same effect, but it just, like I said it just works better.
So while that preheats you'll just need one pound of lean ground beef and I'm gonna go ahead - it's
a huge onion - so I'm only going to use half and I am going to just finely chop my onion,
and then I have to - I've got some crimini mushrooms here that I want to finely slice,
if I can get the skin off of this onion, it's being very stubborn. I'm actually just gonna
very thinly slice it instead, it's almost like you're shaving it and it will melt right in.
Slicing my mushrooms, I don't want to forget that I have to also chop up a few cloves of garlic,
but I think my oil is shimmering at this point because I can hear it. I'm gonna go ahead
and add my ground beef, they're just about there, good enough. Yeah, I hear a sizzle.
I'm just gonna break this up as much as I can and then I'm gonna let this cook until it's
just about fully cooked through. Now I have gotten comments in the past, whether it's been here or on
my reels where people just can't get over the fact that I cook ground beef before I cook my onions,
before I cook, you know, my sofrito, if you will. And the reason why I do that is that
I can control the amount of fat that is left in the entire dish because if I add the onions and
cook the onions first, and then add the beef and cook it all together, if the beef draws out too
much fat I have to drain it, and I'm washing away and draining away all of the onion flavor
that I worked so hard to develop. So that's why I do it this way, because that way I can just
drain the fat if needed and I don't worry about washing away or wasting any of that onion flavor.
But that's a really lean ground beef so I'm not too concerned that it'll give out too much fat.
My beef is just about fully cooked through, but not yet, which is fine. it's not rendered too much
fat because this is a lean ground beef and I do want a couple tablespoons total of fat in the pan,
because now I'm going to add my onion, my garlic and my thinly sliced mushrooms. Along with a good
pinch of salt. Not too much because you are going to be using some beef stock which can
be quite salty, depending on which kind that you use. I'm gonna let this cook all together, about,
I'd say eight to ten minutes. I just really want that to develop some good color. And I
want those onions and mushrooms to cook down, and I'll show you what that looks like once there.
That looks perfect. Everything cooked down, I'm gonna go ahead and hit it with just a little bit
of flour, not much, but just enough to kind of give the broth a little oomph.
So it's a little bit thicker and it's not as soupy. If you will, just make sure you coat
that in once you no longer can see the flour which only takes like between 20 and 30 seconds you see
there's no longer any raw flour anywhere then you can go ahead and add your liquid I am going
to add a little bit of white wine you don't have to but I feel like the white wine is a nice break
and a nice introduction of balance and you know sometimes when you add all stock it can seem a
little Rich it can seem a little one-dimensional so when you add a little acid to that it breaks
it up and it introduces a little life into it which I really really like but if you don't want
to add any, don't. You don't have to. To that, I'm gonna go ahead and add some beef stock. Beautiful.
I went in the garden and I grabbed some thyme, all of my Fall herbs are just like booming right
now. We've got lots of thyme, we've got lots of rosemary, lots of sage. And I'm gonna use it
because now is the time, you know, it's the time to add some thyme.
You see what I did there? You see, you see that? Okay. never mind,
never mind. Now to this, I want to add, there's so many thyme things on my hand. I'm gonna
add a little splash of Worcestershire, Worcestershire. If I can get it open.
Here we go. A couple dashes, and then we're gonna add a little bit of an interesting ingredient,
but trust me it makes all the difference. We're adding a little Dijon mustard. It just, again,
is a nice little tang, a nice little break amongst all of the richness. I just forgot my garlic and
herbs so let me go grab that because I want to grab and put some of that in here as well.
I'll do about a tablespoon of garlic and herb and now at this point all I'm going to do,
bring this to a boil, lower the heat to simmer for about, I don't know,
I'd say three, four minutes and then when it's there, we're gonna add in the pasta. I'm gonna
go ahead and take my egg noodles, it may look like there's not enough liquid, but trust me, there is.
You're just gonna have to nestle them in there, crank the heat up a little bit. I
turned that down way low and the egg noodles you used are going to take different amounts of time
to cook. Now this particular one's probably gonna take around seven or eight minutes,
and I like to put the lid on and let them cook giving it a stir every now and
again. And then it'll be ready, and then we'll add in a couple more ingredients,
and then it's time to dive in and it is so good you will not believe it, trust me.
It'll taste like something that's been simmering all day, or at least something
that's been simmering for a lot longer than just 10 minutes. And it is spectacular. You guys, this
is just sheer perfection, okay? If you could taste this you'd understand why I'm like giddy over it.
Now this needs parsley, it also needs B.P., black pepper, and it also needs one thing. It wouldn't
be stroganoff if it didn't have some sour cream, and to be honest with you, if it didn't have sour
cream it would still be delicious, but it would not be the same, okay? You'll need about, I'd
say two-thirds of a cup. I'm going to just turn this off, give it all a good stir and it is just
so spectacular, and so delicious. You might want to add a little bit more sour cream. Let's call
it closer to a full cup, you could put as little or as much as you want, it's making my mouth and
water because I just know that this is going to be spectacularly delish. Look at that, oh my stars!
It is everything I want it to be and then some. It's absorbed all of that broth so perfectly,
it didn't take very long to cook at all and it's going to deliver so big on flavor, you just wait
we are all very excited for dinner tonight, oh that's not nice.
Hold on because this is hot.
Listen, this will be the best thing you made this week, okay?
This is the answer to when you want something that feels really luxuriously comforting, and I've been
cooking for a really long time so it's got that sort of cozy vibe to it but you don't have time,
I'm really sorry, but you don't have time that is the answer.
Go to Laurainthekitchen.com for the written recipe, along with the written recipe will
be linked down below along with this specific pot because I always get asked about all of my
different crock pots because it is the perfect size for this dish, I'll have it linked below,
hope you enjoyed spending time with me I will see you in the next one bye.