One Pot Ground Beef Stroganoff
One Pot Ground Beef Stroganoff
Ingredients
- 1 pound ground beef
- 1 tablespoon oil
- 3 tablespoons butter, divided
- 8 ounces mushrooms, finely diced or sliced
- 2 shallots, large, finely diced (or 1 medium yellow onion, finely diced)
- 1 teaspoon smoked paprika, optional
- kosher salt, to taste
- black pepper, freshly cracked, to taste
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons flour
- 1/2 cup dry white wine
- 4 1/2 cups beef broth
- 1 pound small pasta, such as shells, elbows, or shellbows
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce, to taste
- 1 cup Parmesan cheese, grated, optional, for mixing in or topping
- 1 cup frozen peas, optional
- fresh chives, for serving
Instructions
- 1
Heat 1 tablespoon of oil in a large pot over medium-high heat.
⏱️ 1 min
- 2
Add 1 pound of ground beef (or lamb) to the pot. Season one side with kosher salt and freshly cracked black pepper. Let it sit untouched for about 5 minutes to develop a crust.
⏱️ 5 min
- 3
Break up the ground beef and continue cooking until browned and cooked through. Remove the cooked ground beef from the pot and set aside.
⏱️ 3 min
- 4
In the same pot, add the finely diced shallots (or onion) with a pinch of kosher salt and freshly cracked black pepper. Sauté until soft, about 3-4 minutes.
⏱️ 4 min
- 5
Add the finely diced or sliced mushrooms to the pot. Let them brown for a few minutes before seasoning with kosher salt and freshly cracked black pepper.
⏱️ 4 min
- 6
Stir in the minced garlic and finely chopped fresh thyme.
⏱️ 1 min
- 7
Add some of the divided butter to the pot and let it melt.
⏱️ 1 min
- 8
Sprinkle in the flour and stir to combine, cooking for 1 minute to create a roux.
⏱️ 1 min
- 9
Deglaze the pot with the dry white wine, scraping up any brown bits from the bottom of the pan.
⏱️ 2 min
- 10
Pour in the beef broth. Season with a pinch of kosher salt and bring the mixture to a simmer.
⏱️ 3 min
- 11
Add the small pasta directly into the pot. Simmer uncovered for about 12 to 15 minutes, or until the pasta is cooked al dente and the liquid has reduced, stirring occasionally to prevent sticking.
⏱️ 15 min
- 12
Stir in the room temperature heavy cream and sour cream. Add the Dijon mustard and 1 to 2 teaspoons of Worcestershire sauce, to taste.
⏱️ 2 min
- 13
Return the cooked ground beef to the pot. If using, stir in the optional Parmesan or Pecorino Romano cheese and frozen peas until heated through.
⏱️ 2 min
- 14
Taste and adjust seasonings as needed. Serve immediately, garnished with fresh chives and extra Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Ground Beef Stroganoff
- 1 pound ground beef
- 1 tablespoon oil
- 3 tablespoons butter, divided
- 8 ounces mushrooms, finely diced or sliced
- 2 shallots, large, finely diced (or 1 medium yellow onion, finely diced)
- 1 teaspoon smoked paprika, optional
- kosher salt, to taste
- black pepper, freshly cracked, to taste
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons flour
- 1/2 cup dry white wine
- 4 1/2 cups beef broth
- 1 pound small pasta, such as shells, elbows, or shellbows
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce, to taste
- 1 cup Parmesan cheese, grated, optional, for mixing in or topping
- 1 cup frozen peas, optional
- fresh chives, for serving
Instructions
- 1
Heat 1 tablespoon of oil in a large pot over medium-high heat.
⏱️ 1 min - 2
Add 1 pound of ground beef (or lamb) to the pot. Season one side with kosher salt and freshly cracked black pepper. Let it sit untouched for about 5 minutes to develop a crust.
⏱️ 5 min - 3
Break up the ground beef and continue cooking until browned and cooked through. Remove the cooked ground beef from the pot and set aside.
⏱️ 3 min - 4
In the same pot, add the finely diced shallots (or onion) with a pinch of kosher salt and freshly cracked black pepper. Sauté until soft, about 3-4 minutes.
⏱️ 4 min - 5
Add the finely diced or sliced mushrooms to the pot. Let them brown for a few minutes before seasoning with kosher salt and freshly cracked black pepper.
⏱️ 4 min - 6
Stir in the minced garlic and finely chopped fresh thyme.
⏱️ 1 min - 7
Add some of the divided butter to the pot and let it melt.
⏱️ 1 min - 8
Sprinkle in the flour and stir to combine, cooking for 1 minute to create a roux.
⏱️ 1 min - 9
Deglaze the pot with the dry white wine, scraping up any brown bits from the bottom of the pan.
⏱️ 2 min - 10
Pour in the beef broth. Season with a pinch of kosher salt and bring the mixture to a simmer.
⏱️ 3 min - 11
Add the small pasta directly into the pot. Simmer uncovered for about 12 to 15 minutes, or until the pasta is cooked al dente and the liquid has reduced, stirring occasionally to prevent sticking.
⏱️ 15 min - 12
Stir in the room temperature heavy cream and sour cream. Add the Dijon mustard and 1 to 2 teaspoons of Worcestershire sauce, to taste.
⏱️ 2 min - 13
Return the cooked ground beef to the pot. If using, stir in the optional Parmesan or Pecorino Romano cheese and frozen peas until heated through.
⏱️ 2 min - 14
Taste and adjust seasonings as needed. Serve immediately, garnished with fresh chives and extra Parmesan cheese, if desired.
⏱️ 1 min