Tender beef and homemade mushroom sauce is simmered on your stovetop for the most delicious one-pot meal.  Everything cooks in about an hour.

       ingredients: – beef sirloin –  olive oil – butter – mushrooms  white or yellow onion –  cloves garlic – beef broth or stock – Worcestershire sauce – tomato paste – bay leaves – Umami seasoning* – salt –  black pepper – mustard (Dijon or stoneground) – sour cream –  Arrowroot powder or cornstarch –  egg noodles 

 Mix together the salt, pepper, Umami or steak seasoning and flour or Arrowroot powder in a large bowl. Stir in the sliced beef.



 Heat a Dutch oven or large pot over medium heat and pour in 1 tablespoon olive oil.  Brown the beef for 2 minutes on each side.  Remove to a platter.

Melt the tablespoon of butter and saute' the onions, garlic and mushrooms for about 3 minutes until golden brown.  Add in the broth, tomato paste, Worcestershire, mustard, Bay leaves and thyme and parsley, if using.  Scrape the bottom of the pot to loosen the brown bits. .


Bring to a simmer, cover the Dutch oven and cook for 30 minutes.  Pour in the egg noodles, cover pot again and cook for another 10 minutes. Measure sour cream in a cup or bowl.  Add 1 tablespoon of the hot broth into the cup and stir well.  Keep adding 1 tablespoon at a time, using about ½ cup of liquid.


 Spoon in the sour cream/broth mixture into the stroganoff.  Stir well and simmer until heated through.


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