One Pot Beef Stroganoff
Tender steak and noodles in a creamy sauce
Ingredients
- 1 Tbs butter
- 1/2 medium onion diced
- 1 clove garlic
- 8 oz top sirloin steak
- 2 tsp better than bouillon beef flavored
- 2 cups water
- 6 oz extra wide egg noodles
- 1 Tbs Worcestershire sauce
- 1/2 tsp dried thyme
- 1 cup sour cream
- 1 tsp dijon mustard
Instructions
- Heat a large pan such as a Dutch oven over medium heat. Peel and dice onion and cut steak into bite sized strips. Melt butter in pan and add onion. Cook until soft about 5 minutes. Add minced garlic and cook one more minute.
- Add steak to the pan and cook until no longer pink, roughly 6 minutes. Use a slotted spoon and remove steak from pan and set aside. This will help keep the steak nice and tender and prevent it from being over cooked.
- Add the better than bouillon and stir around pot until the starts to melt. Slowly add water to the pan so that it mixes with the bouillon. Bring to a gentle boil and add the noodles. Cook until the noodles are al dente based on the package instructions. The type I used was 11 minutes. When the noodles are done most of the water will be evaporated.
- Bring the heat to low and add the Worcestershire, thyme, sour cream and mustard. Stir until combined. Add the steak back to the pan and stir to coat it in the sauce and mix with the noodles. Dish up and enjoy!