One Pot Beef Stroganoff
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 - 6 servings
-
Course
Main Course
One Pot Beef Stroganoff
Description
This One Pot Beef Stroganoff begins by sautéing mushrooms and onions in butter until tender and browned, developing deep flavor. Ground beef is then added and crumbled while cooking, followed by garlic and thyme to infuse aroma. A sprinkle of flour binds the sauce as it lightly browns. White wine deglazes the pan, lifting browned bits for richness before adding beef stock, Worcestershire sauce, and Dijon mustard for a savory, tangy base.
Egg noodles are stirred in uncooked, cooking in the simmering sauce until tender, which allows the pasta to absorb flavor directly. Once cooked, sour cream is folded in gently to create a creamy texture without curdling. Fresh parsley added as a garnish brightens the dish slightly.
This method keeps the preparation simple and consolidates cooking steps in one pan, making cleanup easier while delivering a classic stroganoff flavor with tender noodles and a creamy, savory beef sauce. Serve immediately to enjoy the best texture and warmth.
Ingredients
- 2 tablespoons butter unsalted
- 12 ounces cremini mushrooms thickly sliced
- ½ onion diced, medium sweet
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound ground beef lean
- 2 cloves garlic minced
- ½ teaspoon thyme dried
- 3 tablespoons all-purpose flour
- ¼ cup white wine dry
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 8 ounces egg noodles uncooked
- ½ cup sour cream
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Melt butter in a large skillet over medium heat. Add mushrooms and onion, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.
- Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in beef stock, Worcestershire, Dijon and egg noodles; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 9-10 minutes.
- Stir in sour cream until heated through, about 1-2 minutes.
- Serve immediately, garnished with parsley, if desired.
User Reviews
Overall Rating
4.9
You'll Also Love
