One-Pot Ground Beef Stroganoff
One-Pot Ground Beef Stroganoff
Ingredients
For the Stroganoff
- 1 1/2 pounds ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 white onion, medium, diced
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 8 ounces wide egg noodles
- 1/2 cup sour cream, full-fat
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Drain any excess fat and set the beef aside.
⏱️ 7 min
- 2
Add the olive oil to the same pot. Reduce heat to medium. Add the diced white onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and have released their liquid.
⏱️ 10 min
- 3
Sprinkle the all-purpose flour over the onion and mushroom mixture. Cook, stirring constantly, for 1 minute to toast the flour.
⏱️ 1 min
- 4
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce, salt, and black pepper. Bring the mixture to a simmer, stirring occasionally, until it begins to thicken slightly, about 2-3 minutes.
⏱️ 3 min
- 5
Return the cooked ground beef to the pot. Add the wide egg noodles, ensuring they are fully submerged in the liquid. Cover the pot and reduce heat to medium-low. Cook for 8-10 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 10 min
- 6
Remove the pot from the heat. Stir in the sour cream until fully combined and the sauce is creamy. Do not boil after adding sour cream, as it may curdle.
⏱️ 2 min
- 7
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Ground Beef Stroganoff
Ingredients
For the Stroganoff
- 1 1/2 pounds ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 white onion, medium, diced
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 8 ounces wide egg noodles
- 1/2 cup sour cream, full-fat
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Drain any excess fat and set the beef aside.
⏱️ 7 min - 2
Add the olive oil to the same pot. Reduce heat to medium. Add the diced white onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and have released their liquid.
⏱️ 10 min - 3
Sprinkle the all-purpose flour over the onion and mushroom mixture. Cook, stirring constantly, for 1 minute to toast the flour.
⏱️ 1 min - 4
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the Worcestershire sauce, salt, and black pepper. Bring the mixture to a simmer, stirring occasionally, until it begins to thicken slightly, about 2-3 minutes.
⏱️ 3 min - 5
Return the cooked ground beef to the pot. Add the wide egg noodles, ensuring they are fully submerged in the liquid. Cover the pot and reduce heat to medium-low. Cook for 8-10 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 10 min - 6
Remove the pot from the heat. Stir in the sour cream until fully combined and the sauce is creamy. Do not boil after adding sour cream, as it may curdle.
⏱️ 2 min - 7
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min