Beef Stroganoff {One Pot Recipe}

Name: Beef Stroganoff {One Pot Recipe}
Prep time: 10 min
Cook time: 27 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 (32 oz) carton low-sodium beef broth; 1 Tbsp cornstarch; 2 1/2 Tbsp olive oil; 12 oz. baby bella (cremini) mushrooms; 1 cup chopped yellow onion; 3 garlic cloves; 1 lb lean ground beef; Salt and freshly ground black pepper; 1 tsp paprika; 1 Tbsp Dijon mustard; 2 tsp Worcestershire; 8 oz. dry egg noodles*; 3/4 cup sour cream,**; 2 Tbsp minced fresh parsley

User Reviews

4.9

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
Russian

Beef Stroganoff {One Pot Recipe}

Iris Warren

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Easy Beef Stroganoff cooked in one pan! Made with browned ground beef and caramelized mushrooms. Hearty, satisfying and packed with flavor! It's rich and creamy comfort food you'll want to make on repeat.

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Ingredients

Servings

1 (32 oz) carton low-sodium beef broth, divided (4 cups)
1 Tbsp cornstarch
2 1/2 Tbsp olive oil, divided
12 oz. baby bella (cremini) mushrooms, cleaned, sliced 1/4 inch thick
1 cup chopped yellow onion
3 garlic cloves, minced (1 Tbsp)
1 lb lean ground beef
Salt and freshly ground black pepper
1 tsp paprika
1 Tbsp Dijon mustard
2 tsp Worcestershire
8 oz. dry egg noodles* (5 cups)
3/4 cup sour cream,** rested at room temperature while everything cooks
2 Tbsp minced fresh parsley

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Instructions

In a small bowl whisk cornstarch with 2 Tbsp of the beef broth, set aside.
Heat 2 Tbsp olive oil in a 12-inch saute pan with tall sides or pot over medium-high heat.
Add mushrooms and onions and saute, tossing only occasionally (about every 3 minutes), until browned, about 10 - 12 minutes.
Add garlic and saute 1 minute longer. Transfer mixture to a sheet of foil or plate.
Heat remaining 1/2 Tbsp oil in pan over medium-high heat. Break beef into 6 portions and add to skillet, season lightly with salt and pepper.
Let brown on bottom, about 3 minutes then turn and start breaking up beef, and let continue to cook until just nearly cooked through, about 3 minutes longer.
Drain fat if needed (if you used 90% lean you shouldn't need to) then add paprika and cook 30 seconds longer.
Pour in remaining beef beef broth while scraping up browned bits from the bottom of pan. Add in dijon mustard, Worcestershire, mushroom mixture and season with salt and pepper to taste.
Bring mixture to a simmer, add egg noodles and toss mixture, cover and reduce heat to medium-low and let simmer 3 minutes.
Whisk cornstarch mixture once more then pour into liquid in pan***, toss mixture then cover and continue to cook until noodles are al dente, about 2 - 3 minutes longer.
Remove from heat, add in sour cream and toss. Let sit for 1 minute.
Sprinkle with parsley and serve warm.
Recipe source: inspired by Chow

Notes

*I recommend using American Beauty brand wide egg noodles, or one with about a 5 minute al dente cook time.
**To cut calories here light sour cream can be substituted.
***Be sure to let mixture simmer through for cornstarch mixture to thicken properly. If needed you can add an extra 1/2 Tbsp cornstarch mixed with 1 Tbsp broth for more thickening.