One-Pot Beef & Mushroom Stroganoff

Prepare the vegetables: Peel and finely dice 2 large yellow onions. Peel and mince 6 garlic cloves. Clean 16 oz of cremini mushrooms; finely chop 8 oz of them to blend with the meat, and slice the remaining 8 oz.

Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat. Add all 3 lb of raw ground beef, the diced onions, and minced garlic. Season with 1.5 tsp of salt and 1 tsp of black pepper.

Cook the beef mixture, breaking it up with a wooden spoon, until the beef is fully browned and the onions are soft and translucent, about 8 to 10 minutes.

Using a slotted spoon, transfer exactly half of the cooked beef, onion, and garlic mixture (about 1.5 lb of the cooked mixture) into a clean, heatproof container. Allow it to cool, then cover and refrigerate to reserve for Day 2's meal.

To the remaining beef mixture in the Dutch oven, add both the 8 oz of finely chopped mushrooms and the 8 oz of sliced mushrooms. Sauté over medium heat for 5 minutes, stirring occasionally, until the mushrooms soften and release their moisture.

Pour in 4 cups of beef broth, 2 tbsp of Worcestershire sauce, and 2 tbsp of Dijon mustard. Stir well, scraping up any browned bits from the bottom of the pot, and bring the liquid to a boil.

Stir in 12 oz of uncooked wide egg noodles, pressing them down so they are mostly submerged in the liquid. Reduce the heat to medium-low, cover the pot, and simmer for 8 to 10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.

Remove the Dutch oven from the heat. Stir in 1 cup of sour cream until fully incorporated and a rich, creamy sauce forms. Let the Stroganoff rest for 3 minutes to thicken before serving.