Beef Stroganoff {One Pot Recipe}
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
27 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Russian
Beef Stroganoff {One Pot Recipe}
Description
Beef Stroganoff {One Pot Recipe} centers on ground beef browned with seasonings like paprika, enhanced by sautéed cremini mushrooms, onions, and garlic to build a deep flavor base. A mixture of beef broth, Dijon mustard, and Worcestershire sauce forms a savory sauce. Dry egg noodles are added directly to the pan and cooked in the broth, absorbing the rich flavors while softening to tender yet slightly firm consistency. Sour cream stirred in at the end adds creaminess and a subtle tang, complemented by fresh minced parsley for brightness.
The browning of beef in parts prevents overcrowding, allowing caramelization and layered texture. Simmering all components together combines flavors effortlessly without needing multiple pots. This recipe yields a filling, comforting stroganoff with the familiar creamy texture balanced by the earthiness of mushrooms and spices. It works well for a family dinner or meal prep when a humble, one-pan, saucy noodle dish is desired.
Use American Beauty wide egg noodles or noodles with similar cook time for best texture. Light sour cream can replace regular to reduce calories without major changes to flavor. Allow the cornstarch slurry to thicken the sauce fully during simmering for proper consistency; additional slurry can be added to reach desired thickness.
Ingredients
- 1 (32 oz) carton beef broth divided (4 cups, low sodium
- 1 Tbsp cornstarch
- 2 1/2 Tbsp olive oil divided
- 12 oz. cremini mushrooms cleaned, sliced 1/4 inch thick, aka baby bella
- 1 cup chopped yellow onion
- 3 garlic minced (1 Tbsp, cloves
- 1 lb ground beef lean
- salt freshly ground
- black pepper freshly ground
- 1 tsp paprika
- 1 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 8 oz. egg noodles 5 cups, dry
- 3/4 cup sour cream rested at room temperature while everything cooks
- 2 Tbsp parsley fresh, minced
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
- Choose wide egg noodles with about a 5-minute al dente cook time for best texture.
- Light sour cream can be substituted to lower calories without compromising creaminess.
- Make sure the sauce simmers thoroughly for the cornstarch to thicken properly; add more slurry if needed.
User Reviews
Overall Rating
4.9
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