One Pan Summer Beef Stroganoff
1 lb streak, thin strips
2 tablespoons olive oil
1 cup mushrooms, chopped
2 tablespoons garlic, minced
1 tablespoon smoked paprika
Salt & pepper to taste
2 tablespoons worcestershire sauce
2 tablespoons tomato paste
3 cups beef broth
½ lb angel hair pasta
1 zucchini, thin rounds
⅔ cup sour cream
2 tablespoons dry parsley
Heat 1 tablespoon oil in a large skillet
Brown the beef, transfer to a plate & set aside
Add 1 tablespoon oil to the same pan
Stir in onions and mushrooms and cook about 3 minutes
Add garlic, paprika, salt & pepper
Stir in worcestershire sauce and tomato paste
Add broth and 2 cups water and bring to a boil
Add pasta and cook until tender
Add in zucchini and cook for 2 minutes
Stir in ½ of the sour cream
Return the beef to the skillet and stir until well combined
Garnish with remaining sour cream and parsley
Serve and enjoy!
Here are 15 of the most frequently asked questions about One Pan Summer Beef Stroganoff:
What cut of beef is best to use?
The ideal cut of beef for easy, delicious one pan summer Beef Stroganoff is lean stew beef or beef sirloin tips trimmed of excess fat. Here’s why it’s the top choice:
Tender Results – Well-marbled cuts like cubed sirloin become meltingly tender in a quick 15-20 minute braise thanks to precise size and ample collagen connective tissues breaking down.
Holds Shape Nicely – Unlike ground beef that loses all definition, uniform stew beef chunks retain their shape integrity beautifully even when fork tender so you get pleasing, hearty bite-sized pieces with each stroganoff fork twist.
Lean yet Flavorful – Excess external fat just causes unwanted greasiness without contributing tons of moisture since cooking time is fast. Leaner beef boasts full beefy flavor when seared.
Budget Friendly – Stewing cuts offer value savings over pricier roasts or steaks. This affordable meat stretcher feeds families well!
Easy Uniform Sizing – Pre-cut stew beef ensures evenly sized cubes cook at same rate for reliable doneness versus irregular chunks. Or slice sirloin tips uniformly yourself.
Thanks to fast cooking method, go for stir fry-friendly lean cuts around 1-inch cube sizing offering the very best beefy flavor and tender texture brainlessly easy any summer weeknight!
Can I use pre-sliced mushrooms instead of slicing them myself?
You absolutely can use pre-sliced mushrooms in place of fresh whole mushrooms when whipping up this easy one pan Beef Stroganoff. In fact, it offers some advantages:
Saves Time – Pre-sliced mushrooms mean one less ingredient to prep from scratch, cutting down on overall knife work.
Uniform Size – Machine sliced mushrooms offer reliably even thin pieces perfect for fast, consistent cooking compared to ragged homemade slices.
Easy Grab-Bag – Most major grocers now offer an abundance of varieties like white, cremini, portobello or exotic mixes cleanly pre-sliced ready to dump saving all the effort.
More Options – Without labor intensive prep, you can explore more mushroom types and flavors conveniently like shiitake, oyster etc for exciting exotic mushroom medley options.
No Stale Factor – Sometimes fresh whole mushrooms languish causing sliminess before use. Pre-sliced containers access freshest bounty.
Thanks to convenience of store-bought precision, building saucy beef stroganoff weeknight dinners comes with greater ease and less knife work allowing you focus on creative flavor building instead!
What’s the best substitution for sour cream?
Some excellent healthy substitutions for sour cream in lighter versions of classic Beef Stroganoff include:
Greek Yogurt – Provides wonderful tangy flavor and ultra creamy luxurious texture just like sour cream thanks to high fat content. Avoid non-fat varieties.
Cottage Cheese – Blended until smooth, cottage cheese performs remarkably similarly to sour cream once incorporated into hot pasta and beef mixes with protein perks!
Silken Tofu – Silken tofu offers excellent neutral canvas for absorbing other seasoning flavors in recipes while lending plenty of creamy thickness for nicely clingy sauces.
Cashew Cream – Blended soaked raw cashews or quality unsweetened cashew milk replicates smoothing qualities of dairy with slightly sweet nuttiness.
Butternut Squash – Roasted cubes pureed or pumpkin/sweet potato mixtures pureed into sauces adds lovely natural sweet creaminess for aunique twist.
Don’t let a lack of dairy sour cream scare you! With smart use of cashew or Greek yogurt and strategic spice incorporation, plant-based luscious stroganoff sauces come together beautifully.
Does the beef get seared in the same pan the whole dish is cooked in?
You raise an excellent question – for deepest flavor development in one pan beef stroganoff, searing the beef first in the same pan you finish cooking the full dish plays an integral role. Here’s why:
Browned Bits Form Fond – Browning beef over high heat enables natural juices and proteins to caramelize on the skillet bottom creating irresistible brown residue fond which later deglazes into the sauce. This builds next level meaty richness and body missing if skipped.
Flavor Concentration – Any residual browned beef fragments sticking to the cooking surface continue boosting savory essence exponentially once remaining ingredients like onions, mushrooms and liquids get added on top incorporating every last tasty morsel into the full meal without wastage down the drain from using multiple pans.
Easy Deglazing – The browned bits get lifted effortlessly as wine or broth simmers giving back desired viscosity levels through starch and fond dissolution thanks to nonstick qualities of stainless steel or enamel coatings today meaning excellent sauce consistency results convenience in just one vessel.
Temperature Control – Preheating a single pan properly then regulating heat optimally for each stage from sear to finish cooking prevents overdoing any component too fast before others catch up. Contained cooking enables easily shifting foods to cook evenly with minimal temperature adjustments.
Cleaning Savings – Let’s face it – more pans often means more mess and scrubbing. Reducing down to just one efficient pan to both sear beef then build remaining braise ingredients minimizes cleanup substantially through simplified process and containment.
So searing beef in the same pan stroganoff components will finish simmering together provides terrific single vessel flavor and texture benefits that unlock the key to supremely easy and delicious one pan weeknight wonders!
Is egg noodle the best pasta to use or can I substitute?
You can definitely substitute different types of pasta in place of traditional egg noodles called for in beef stroganoff recipes. But egg noodles remain a classic choice for some good reasons. Here’s how they compare with a few other options:
– Tender texture with pleasing richness from eggs
– Ability to withstand overcooking slightly without getting mushy
– Neutral flavor doesn’t compete with other ingredients
– Traditionally used in European stroganoff recipes
Fettuccine or Tagliatelle
– Wider flat ribbons capture more sauce for flavor
– Contrasting toothsome texture against tender beef
– Fresh pasta more delicate if cooked too long
Penne or Rigatoni
– Sturdy shapes stand up well to hearty meat sauce
– Hollow noodles allow beef flavor soak in
– Ridges and crevices cling to gravy nicely
– Works well but shapes seem out of place
While wider or heartier noodles certainly produce delicious outcomes too, humble egg noodles still remain simplest and most classic accompaniment to forkfuls of succulent beef bathed in luscious sauce for a comforting, traditional dish.
How do I make this recipe gluten-free?
Making one pan Beef Stroganoff recipe gluten-free is easy with just a few simple swaps:
Use Gluten-Free Flour – Replace regular flour with an equal amount of gluten-free all-purpose baking mix for dredging beef before browning. Bob’s Red Mill 1:1 mix works beautifully.
Choose Gluten-Free Stock – Many stocks and broths contain hidden gluten from additives used for mouthfeel. Opt for certified gluten-free chicken or beef stock/broth instead.
Cook Gluten-Free Pasta – Serving over rice stretches flavor conveniently but if desiring pasta, cook up gluten-free corn noodles, quinoa penne or Banza chickpea pasta shapes instead of traditional egg noodles.
Verify Gluten-Free Worchestershire Sauce – Many brands sneak gluten in through added fillers. Double check bottles indicating clearly “gluten-free” on label for safety.
With awareness around a few key ingredients and reaching for specialty replacements guaranteed purity certified, folks avoiding gluten emerge satisfied and worry-free digging into elegant bowls of steamy, stroganoff goodness piled high over rice, zucchini noodles or their favorite gluten free pasta pick!
What’s the best way to thicken the sauce?
When making Beef Stroganoff, getting the ideal rich, glossy sauce consistency requires a bit of finessing and starch-thickening strategy. Here are some easy methods for wonderfully clingy gravy:
Whisk in Flour – For a classic roux, whisk a few tablespoons of flour into melted butter first, letting bubble 1 minute before adding broth and juices then simmering until thickened.
Stir Cornstarch Slurry – Mix a spoon or two of cornstarch with equal cold water till smooth then stir into hot liquids, boiling gently for 2-3 minutes as sauce becomes thick and velvety.
Toss Noodles Directly In – Following package directions, boil fresh egg noodles right in completed stroganoff sauce itself allowing starch released from pasta to naturally thicken overall mixture into perfect coatable consistency.
Mash Potatoes/Veggies – For extra substance, whip potatoes, cauliflower or soft cooked vegetables right into stroganoff pan swirling mixture encouraging starch absorption from veggies to lend desired viscous density.
Let Reduction Work – Allowing uncovered stewing and evaporation concentrates existing collagen content from meat, marrow and mushrooms into wonderfully rich and thick gravy though requires extra time and monitoring.
Many paths lead to luscious stroganoff sauce success! Choose convenience of slurries or authentic roux approaches allowing simple shortcuts or slow simmering build bodacious, beefy sauce blankets however fits your schedule!
Would this recipe work in a slow cooker or Instant Pot?
Yes, this Beef Stroganoff recipe can be adapted wonderfully for either a traditional slow cooker or modern Instant Pot with great results! Here are some helpful tips:
For the Slow Cooker:
– Cut beef and vegetables into larger 1-2 inch chunks
– Skip initial searing step
– Add all ingredients together in the stoneware insert
– Cook on Low setting for 8 hours
– Thicken sauce at end with cornstarch slurry
For the Instant Pot:
– Keep beef cubes similar size to original recipe
– Quickly sear beef first to build fond as recipe states
– Pressure cook all ingredients for 15 minutes plus natural release
– Carefully remove lid and stir in cornstarch slurry to finish
The key in both appliances is allowing ample moisture and braising duration for extra connective cuts become fall apart tender but monitor vegetables don’t over soften. Pay attention to visual doneness cues, and let the convenience of technology take weeknight dinners to new levels!
How can I adjust the spice level if I want it spicier or more mild?
Finding your ideal flavor profile and spiciness preference for Beef Stroganoff comes down to how the sauce ingredients get balanced. Here are some easy ways to calibrate:
For Spicier Stroganoff:
– Use spicy brown mustard instead of plain Dijon
– Choose full-fat sour cream over low-fat or Greek yogurt
– Increase amount of black pepper and paprika
– Add a pinch or two of crushed red pepper flakes
– Stir in horseradish sauce to taste
– Float fresh chopped chillies in sauce while simmering
For Milder Stroganoff:
– Use plain Dijon style mustard
– Substitute half sour cream for Greek yogurt
– Leave out black pepper seasoning altogether
– Eliminate paprika for less bite
– Skip alcohol additions like Worcestershire completely
The beauty of Beef Stroganoff lies in flexibility – calibrated to preference through customizable levels of spice intensity or gentle flavors layered artfully over tender beef. Cater recipes aligning personal palate without compromising excellence!
What sides go well with the beef stroganoff?
Beef Stroganoff makes for wonderful comfort food on its own, but pairing it with a few tasty accompaniments can take the meal to even more delicious heights! Some fantastic sides to consider include:
Buttery Egg Noodles – Whether handmade or store-bought, tender wavy egg noodles just beg to be swirled into the luscious sauce clinging to forkfuls of tender beef. A no brainer match!
Warm Buttered Bread – Thick slices of crusty artisan bread for soaking up every last drop of fabulous pan sauce and juices proves infinitely satisfying.
Roasted Vegetables – Crispy crowns of cauliflower or medley of roasted root vegetables brings fun colors, nutrition and textural contrast against the soft stewed beef and noodles.
Crispy Potatoes – Golden sliced potatoes pan fried until chewy-crisp make a marvelous vessel for drizzling with extra gravy for a heartier addition.
Tossed Salad – Fresh crisp mixed greens dressed lightly in vinaigrette cuts through the richness beautifully for balance while adding enzyme action.
Let your creativity run wild jazzing up the plate with compatible sides ranging from seasoned rice pilaf to sautéed greens. Then dive fork first into the ultimate comfort food central star – seared fork-tender beef blanketed in velvety, herb infused gravy that screams love in every bite!
What garnishes like parsley or dill work well?
Adding fresh herbs to a steaming bowl of comforting Beef Stroganoff is like putting the perfect punctuation mark on an already complete sentence! A few herb options that provide nice final touches include:
Parsley – Most classic garnish for traditional stroganoff. Bright green flat leaf parsley flecks add nice pop of color while cutting through the richness ever so gently with freshness. The quintessential choice!
Dill – Delicate wispy dill offers equally vibrant green appeal alongside fragrant anise notes taming spice and richness. Lovely finessed herb essence unique from more robust parsley.
Cilantro – Pleasant soapiness of cilantro proves an unexpected delight blending sweet herbal quality contrasting heavier flavors beautifully. Particularly pairs well with any paprika accents.
Chives – From elegant snipped strands to minced micro dots, garlic and onion undertones of chives lend mild allium layer so welcoming in every form while echoing beef and mushroom savoriness too.
Whether keeping things classic with bright parsley for color contrast or experimenting with diverse herb mix-ins, fragrant herb garnishes never fail finishing full-flavored Beef Stroganoff dishes already fully satisfying with just the right final flair!
Can I double the recipe easily?
You can easily double this one pan Beef Stroganoff recipe to feed a larger crowd. However, there a just a couple adjustments needed to ensure excellent results:
Use Larger Pan – Doubling ingredients means starting cooking process in larger, wider skillet with increased surface area to properly sear and then contain full mixture without overcrowding space.
Cook in Batches – If pan cooking double quantity isn’t feasible, separate into two equal batches for searing meat first then build rest of recipe components cooking fully in two rounds. Bringing right pan size helps enormous batch success.
Monitor Liquids – Extra meat and vegetables may absorb more broth so have a little extra beef or chicken stock on hand to thin out mixture if reducing down towards paste-like density earlier than expected before stirring in pasta.
Extend Time – The volume of food components requires extra simmering time for meat to fully tenderize and flavors meld together into well incorporated, creamy sauce with vegetables cooked through without scorching.
With a few skillet size and timing adjustments, this versatile classic stroganoff recipe effortlessly doubles satisfying hungry appetites! Savory, succulent beef bonded beautifully with mushrooms, onions and noodles makes mouths very happy.
What does browning the beef cubes add to the dish? Is it necessary?
Browning the beef before making the full Beef Stroganoff dish adds considerable richness and depth of flavor. While not an absolute necessity, it makes enough of an impact taste and texture-wise to highly recommend incorporating this quick extra step. Here’s why:
Deeper, Meatier Flavor – The Maillard reaction and intense heat facilitates complex cascades of flavor compounds developing on the beef’s surface that permeate deeper inward, vastly heightening overall flavor versus flat unseared beef.
Beautiful Browning – Caramelizing beef juices leave irresistible crusty bits called fond behind in the pan that later deglaze adding incredible savory depth to the sauce with lovely color as well.
Texture Change – Brief high heat searing helps firm and preserve meat integrity through the long simmer later so it doesn’t shred into stringy bits as readily during extended cooking.
Boosted Appearance – In addition to contributing appetizing visual tones to the finished dish, rich golden sear gives an impression of flavor impact before you even take a bite!
It essentially takes a good thing and makes it phenomenally better through introduce bolder, more complex tastes and appearances unlocking the iconic stroganoff experience guests expect with very minimal extra effort on the cook’s part. Worth it!
How would I make this vegetarian or vegan by replacing the beef?
Transitioning traditional Beef Stroganoff into a tasty vegetarian or vegan dish comes down to swapping the beef out for hearty vegetables or meat alternatives that can hold up to creamy sauces. Some easy options include:
Sliced Portobello Mushrooms – Meaty, thick portabella mushrooms offer wonderfully bold flavor and chewy texture when sliced and seared before finishing in sauce. Build up browned fond for richness.
Veggie Crumbles or Cutlets – Use storebought or homemade veggie burger crumbles sautéed until crispy as base replacing classic cubed beef role for excellent taste and bite.
Tofu or Tempeh – Lean tofu or fermented tempeh cubes browned first lend wonderful absorbent blank canvas allowing other stroganoff flavors cling beautifully from mushrooms to dairy-free cream options.
Eggplant or Sweet Potatoes – Cubed, breaded and sautéed eggplant or sweet potato match beef’s shapely presence in a veggie reimagined light while capturing other recipe nuances deliciously once baked through.
The array of plant-based proteins and vegetable replacements makes dairy-free, vegetarian variations achievable for all dietary needs and preferences. With open minds, even devoted meat eaters enjoy discoveries of new favorite ways to experience a globally adored delicacy!
Can I use leftover cooked beef instead of searing raw beef?
You can repurpose leftover cooked beef in place of searing fresh raw beef for this One Pan Beef Stroganoff. However, a few adjustments need consideration when skipping the important upfront sear step:
Add Extra Broth – Precooked beef will likely dry out faster and absorb more braising liquid as it cooks longer. Have extra broth or water handy to splash in preventing overly thick paste.
Choose Tender Cuts – Select prior cooked cuts like flank steak or sirloin tips that reheat without toughening further. Well-done roasts won’t revive pleasantly. Recently cooked meat within 2-3 days ideal.
Sear Veggies First – Without fond from beef, aim for deep flavor by thoroughly sautéing mushrooms, onion and garlic before deglazing pan with wine or broth, scraping up all flavorful browned bits sticking to bottom for infusion into sauce.
Boost Flavor – The lack of seared beef essence needs compensating through extra Worcestshire, tomato paste, MSG or natural flavor boosters like Parm rinds or yeast extract.
While searing fresh beef optimizes stroganoff excellence, precooked beef finishes respectably when thoughtfully supplemented with flavor packed components marrying together wonderfully without needing start completely from scratch.