One Pot Dirty Stroganoff
One Pot Dirty Stroganoff
Ingredients
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 cups beef broth
- 12 ounces egg noodles, wide
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
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 grease.
⏱️ 7 min
- 2
Add the diced yellow onion to the pot with the ground beef. Sauté for 3-5 minutes until the onion begins to soften.
⏱️ 5 min
- 3
Stir in the minced garlic and sliced cremini mushrooms. Cook for another 3-4 minutes, until the mushrooms have softened and released their liquid.
⏱️ 4 min
- 4
Pour in the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Add the wide egg noodles to the pot, ensuring they are submerged in the liquid. Cover the pot and reduce the heat to medium-low. Cook for 8-10 minutes, or according to package directions, stirring occasionally to prevent sticking, until the noodles are tender and most of the liquid has been absorbed.
⏱️ 10 min
- 6
Remove the pot from the heat. Stir in the softened cream cheese until it is fully melted and incorporated, creating a creamy sauce.
⏱️ 2 min
- 7
Gently fold in the sour cream until just combined. Do not boil the mixture after adding sour cream, as it can curdle.
⏱️ 2 min
- 8
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Dirty Stroganoff
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 cups beef broth
- 12 ounces egg noodles, wide
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
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 grease.
⏱️ 7 min - 2
Add the diced yellow onion to the pot with the ground beef. Sauté for 3-5 minutes until the onion begins to soften.
⏱️ 5 min - 3
Stir in the minced garlic and sliced cremini mushrooms. Cook for another 3-4 minutes, until the mushrooms have softened and released their liquid.
⏱️ 4 min - 4
Pour in the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 5
Add the wide egg noodles to the pot, ensuring they are submerged in the liquid. Cover the pot and reduce the heat to medium-low. Cook for 8-10 minutes, or according to package directions, stirring occasionally to prevent sticking, until the noodles are tender and most of the liquid has been absorbed.
⏱️ 10 min - 6
Remove the pot from the heat. Stir in the softened cream cheese until it is fully melted and incorporated, creating a creamy sauce.
⏱️ 2 min - 7
Gently fold in the sour cream until just combined. Do not boil the mixture after adding sour cream, as it can curdle.
⏱️ 2 min - 8
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped parsley.
⏱️ 2 min