"The process begins with a good sear on strips of sirloin, just until they take on that crisped edge. The steak steps aside while onions and mushrooms saute in a few tablespoons of melted butter, turning soft and scented. A dusting of flour helps create a base before a splash of brandy lifts the browned bits from the pan, developing layers of flavor. Add broth, season with thyme, and soon you've got a sauce with body."
"Understanding a few basics will make your one-pot dinner shine. The first decision is how you plan to cook it - quick and hot in a skillet or low and slow over hours. Next comes choosing your cut of beef. Beyond sirloin, T-bone steak shines in a skillet. For slow cooking, chuck pot roast is a great choice. The type of mushroom matters too - cremini, the familiar brown mushrooms found in most stores, are a reliable option, while wild varieties like chanterelles add peppery"
One-pot beef stroganoff starts with searing strips of sirloin until edges crisp, then removes the steak while onions and mushrooms sauté in melted butter. A dusting of flour forms a base, and a splash of brandy deglazes the pan, lifting browned bits and adding depth. Broth and thyme build a savory sauce, finished with Dijon and sour cream for creaminess before returning the beef to warm through. Serve over egg noodles and garnish with parsley. The dish originated in Russia's upper-class kitchens and later spread across Europe and America. Variations include different beef cuts, mushroom types, and starches like polenta or roasted spaghetti squash.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]