Castle Black: One Pot Stroganoff

The boys. The beef-witted featherbrained rattleskulled clod-pated dim-domed noodle-noggined sapheaded lunk-knobbed boys. How could anybody accuse her of stealing them? Why would anybody want them anyway?

William Goldman, The Princess Bride.

This hearty, easy, one-pot dish was inspired by beef stroganoff, which was traditionally a Russian dish of sauteed beef with sour cream.  These days, stroganoff recipes vary wildly from the original dish, but they are undeniably tasty!  My recipe isn't quite as easy as some of the one-pot pasta recipes floating around, because it involves some browning of meat before-hand, and some stirring-in of ingredients later on, but it was still pretty darn easy.

Stoney and I decided to make this recipe to use up a small bison steak that has been in the freezer for awhile and to give us something tasty and filling to eat the night before a color run! Serves 4.

What you need:

• 6 oz. Bison filet (a lean cut of steak would also work), cut into small pieces
• 12 oz. package Extra Wide egg noodles. 
• 4 cups beef broth
• 2 cups of water
• 1 tbsp olive oil
• 1 tbsp worcestershire sauce
• 2 tbsp reduced fat sour cream
• 1 tbsp paprika
• 1 tbsp fresh thyme
• 1 tbsp minced garlic
• 2 tbsp fresh parsley
• Pinch of nutmeg
• 1 large yellow onion, diced
• 1/2 lb cremini mushrooms, halved
• 1/2 lb baby bella mushrooms, halved

 Heat the oil in large pot over medium-high heat.  Add in the garlic, bison, and worcestershire sauce and cook until the meat has browned. 

Add the onions, nutmeg and paprika and cook for 1-2 minutes.

Add the mushrooms and cook another few minutes.

Now, put all of the other ingredients into the pot except for the sour cream and parsley.  At this point, the noodles will most likely not be submerged in the liquid, so stir as best you can, cover, and let everything simmer for 5-10 minutes to let those noodles soften up. 

Once the noodles have softened, stir them into the broth and let everything simmer, uncovered until the liquid is mostly gone and has taken on a nice saucy consistency, approximately 40-45 minutes.  Make sure to stir frequently while it cooks to keep the noodles from sticking to the pot. 

Stir in the sour cream at the very end.  Garnish it with parsley, and enjoy!