One-Pot Beef Stroganoff
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
6 servings
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Course
Main Course
One-Pot Beef Stroganoff
Description
One-Pot Beef Stroganoff brings together browned ground beef and onions, sautéed mushrooms, and minced garlic. The addition of flour thickens the sauce, while white cooking wine helps deglaze the pan, adding depth. Egg noodles cook directly in the broth combined with Worcestershire sauce, Dijon mustard, and paprika for a balanced flavor. Finishing with sour cream and heavy cream delivers a smooth, creamy texture that coats the noodles and meat evenly.
This recipe yields a hearty dish that is satisfying on its own, suitable for a family meal. Garnished with chopped parsley, it adds a fresh touch of color. The procedure of cooking meat and noodles together reduces the number of dishes and cooking steps involved, making it accessible for busy cooks.
The recipe suggests that the white cooking wine contributes flavor but can be omitted if unavailable or undesired, allowing some flexibility. Adjusting salt and pepper to taste at the end ensures the seasoning matches personal preference.
Ingredients
- 1 lb ground beef
- 1/2 /2 cup yellow onion diced
- 2 tablespoons butter
- 8 ounces white mushroom or cremini mushroom, sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1/4 /4 cup white cooking wine (see note)
- 4 cups beef broth low-sodium
- 8 ounces egg noodles
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 /2 teaspoon paprika
- 1/2 /2 cup sour cream
- 1/2 /2 cup heavy cream
- parsley chopped, optional, for garnish
Instructions
- In a large skillet, over medium-high heat, brown the beef and the onion until the beef is no longer pink.
- Add the butter and mushrooms. Cook for a few minutes until mushrooms are tender. Add the garlic and cook for 30 seconds.
- Sprinkle the flour over the mixture and cook for 1-2 minutes. Add the cooking wine to deglaze the pan.
- Add the beef broth, egg noodles, Worcestershire, Dijon mustard, and paprika. Bring mixture to a boil. Reduce the heat and cover. Cook for 6-8 minutes or until egg noodles are tender.
- Stir in the sour cream and cream. Simmer for a few minutes. Add salt and pepper to taste. Garnish with parsley and serve.
Notes
- White cooking wine is optional and adds a subtle flavor to the dish; it can be left out if unavailable.
User Reviews
Overall Rating
5
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