One Pan Beef Stroganoff
One Pan Beef Stroganoff
Ingredients
- 1 pound ground beef, 85% lean
- 2 teaspoons avocado oil
- 1/2 medium yellow onion, chopped
- 2 garlic, grated or finely chopped
- 1 1/2 teaspoons kosher salt, divided
- 2 1/2 cups beef broth
- 1 cup half-and-half
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornstarch
- 2 teaspoons dried parsley
- 2 teaspoons Worcestershire sauce
- 8 ounces egg noodles
- 1/3 cup sour cream
- 1/3 cup Parmigiano-Reggiano, freshly grated, plus more for garnish
- fresh parsley, chopped, for garnish
Instructions
- 1
Chop the 1/2 medium yellow onion, grate the 2 cloves of garlic, and chop fresh parsley for garnish. Grate 1/3 cup of Parmigiano-Reggiano cheese.
⏱️ 5 min
- 2
In a large skillet or pan, heat the 2 teaspoons of avocado oil over medium-high heat. Add the 1 pound of 85% lean ground beef and brown it, breaking it up with a wooden spoon.
⏱️ 7 min
- 3
Once the beef is browned, drain any excess fat if necessary. Add the chopped 1/2 medium yellow onion and grated 2 cloves garlic to the pan. Season with some of the 1 1/2 teaspoons kosher salt. Cook until the onion is softened, about 3-5 minutes.
⏱️ 5 min
- 4
While the beef and onion are cooking, prepare the liquid mixture. In a large measuring cup or bowl, combine the 2 1/2 cups beef broth, 1 cup half-and-half, 1/2 teaspoon freshly ground black pepper, 1 1/2 tablespoons cornstarch, 2 teaspoons dried parsley, 2 teaspoons Worcestershire sauce, 1/3 cup sour cream, and the remaining kosher salt. Whisk vigorously until well combined and the cornstarch is dissolved.
⏱️ 3 min
- 5
Pour the liquid mixture into the skillet with the cooked beef and onions. Stir to combine.
⏱️ 1 min
- 6
Add the 8 ounces of egg noodles to the skillet. Stir gently to ensure the noodles are submerged in the liquid.
⏱️ 1 min
- 7
Cover the skillet with a lid and cook over medium heat until the noodles are tender and the sauce has thickened, stirring occasionally to prevent sticking. This will take approximately 8-10 minutes.
⏱️ 10 min
- 8
Once cooked, remove the lid and stir the beef stroganoff.
⏱️ 1 min
- 9
Stir in the 1/3 cup freshly grated Parmigiano-Reggiano cheese and some of the chopped fresh parsley.
⏱️ 1 min
- 10
Serve immediately, family style, straight out of the skillet. Garnish with additional freshly grated Parmigiano-Reggiano and chopped fresh parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Beef Stroganoff
- 1 pound ground beef, 85% lean
- 2 teaspoons avocado oil
- 1/2 medium yellow onion, chopped
- 2 garlic, grated or finely chopped
- 1 1/2 teaspoons kosher salt, divided
- 2 1/2 cups beef broth
- 1 cup half-and-half
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornstarch
- 2 teaspoons dried parsley
- 2 teaspoons Worcestershire sauce
- 8 ounces egg noodles
- 1/3 cup sour cream
- 1/3 cup Parmigiano-Reggiano, freshly grated, plus more for garnish
- fresh parsley, chopped, for garnish
Instructions
- 1
Chop the 1/2 medium yellow onion, grate the 2 cloves of garlic, and chop fresh parsley for garnish. Grate 1/3 cup of Parmigiano-Reggiano cheese.
⏱️ 5 min - 2
In a large skillet or pan, heat the 2 teaspoons of avocado oil over medium-high heat. Add the 1 pound of 85% lean ground beef and brown it, breaking it up with a wooden spoon.
⏱️ 7 min - 3
Once the beef is browned, drain any excess fat if necessary. Add the chopped 1/2 medium yellow onion and grated 2 cloves garlic to the pan. Season with some of the 1 1/2 teaspoons kosher salt. Cook until the onion is softened, about 3-5 minutes.
⏱️ 5 min - 4
While the beef and onion are cooking, prepare the liquid mixture. In a large measuring cup or bowl, combine the 2 1/2 cups beef broth, 1 cup half-and-half, 1/2 teaspoon freshly ground black pepper, 1 1/2 tablespoons cornstarch, 2 teaspoons dried parsley, 2 teaspoons Worcestershire sauce, 1/3 cup sour cream, and the remaining kosher salt. Whisk vigorously until well combined and the cornstarch is dissolved.
⏱️ 3 min - 5
Pour the liquid mixture into the skillet with the cooked beef and onions. Stir to combine.
⏱️ 1 min - 6
Add the 8 ounces of egg noodles to the skillet. Stir gently to ensure the noodles are submerged in the liquid.
⏱️ 1 min - 7
Cover the skillet with a lid and cook over medium heat until the noodles are tender and the sauce has thickened, stirring occasionally to prevent sticking. This will take approximately 8-10 minutes.
⏱️ 10 min - 8
Once cooked, remove the lid and stir the beef stroganoff.
⏱️ 1 min - 9
Stir in the 1/3 cup freshly grated Parmigiano-Reggiano cheese and some of the chopped fresh parsley.
⏱️ 1 min - 10
Serve immediately, family style, straight out of the skillet. Garnish with additional freshly grated Parmigiano-Reggiano and chopped fresh parsley, if desired.
⏱️ 1 min