Description
This One-Pot Ground Beef Stroganoff is a creamy, comforting dish made with tender egg noodles, browned ground beef, sautéed mushrooms, and a rich sour cream sauce. Prepared all in one pot, it’s perfect for a satisfying weeknight meal that combines hearty flavors with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, stems trimmed and sliced
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups low-sodium beef broth
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 8 ounces egg noodles (or other dry pasta)
- ¾ cup sour cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced mushrooms, season with salt and pepper, and cook until they are browned and tender. Once cooked, remove the mushrooms from the pot and set them aside for later.
- Brown Beef: Add butter to the same pot and let it melt. Add the ground beef and cook until browned all over. If there is excess fat, drain it to prevent greasiness.
- Sauté Vegetables and Make Sauce: To the browned beef, add chopped onion and minced garlic. Cook until the onion softens and becomes translucent. Sprinkle in the flour and paprika, stirring constantly, and cook for about a minute to eliminate the raw flour taste. Pour in the white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Then add the beef broth and bring the mixture to a simmer.
- Cook Noodles and Finish: Add the browned mushrooms and egg noodles into the pot, stirring to combine everything evenly. Reduce the heat, cover the pot, and let it simmer until the noodles are tender and have absorbed the flavors, about 10 to 15 minutes. After cooking, remove the pot from heat and stir in the sour cream to create a creamy sauce. Garnish with freshly chopped parsley and serve immediately.
Notes
- Use dry white wine or substitute with additional beef broth if wine is not preferred.
- Feel free to swap egg noodles with other pasta types like fettuccine or penne.
- Adjust seasoning such as salt and pepper to taste, especially if using salted broth.
- For a lighter version, substitute sour cream with Greek yogurt.
- To keep the dish dairy-free, omit sour cream or use a plant-based alternative.
