One Pot Beef Stroganoff
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
440 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Russian
One Pot Beef Stroganoff
Description
The dish begins by browning sliced mushrooms seasoned with salt and pepper, then removing them to preserve texture. Ground beef is browned in the same pot with butter, followed by cooking onions and garlic until softened. Flour and paprika are added to build the sauce base, which is deglazed with white wine before adding beef broth to create a savory liquid.
Egg noodles and the mushrooms are returned to the pot and simmered covered until the noodles absorb the flavors and become tender. Finally, sour cream is stirred in off-heat to enrich the sauce without curdling, garnished with chopped parsley.
This Stroganoff offers a combination of savory beef, earthy mushrooms, and creamy sauce coating the noodles, making it a filling and comforting dish.
Use a large enough pot to accommodate the egg noodles as they expand during cooking. If white wine is unavailable, it can be substituted with additional beef broth. Adding the sour cream off the heat preserves its smooth texture.
Ingredients
- 1 tablespoon olive oil
- 8 ounce mushrooms stems trimmed and sliced, such as cremini or white mushrooms
- 2 tablespoons butter unsalted
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup white wine dry
- 4 cups beef broth low sodium
- ¼ teaspoon salt or tot aste
- ½ teaspoon black pepper or to taste
- 8 ounce egg noodles or other dry pasta
- ¾ cup sour cream
- 1 tablespoon parsley chopped
Instructions
- Cook the mushrooms: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned. Transfer to a plate and set aside.
- Cook the beef: Add the butter to the same pan then the ground beef. Brown the beef till it is no longer pink, about 5 to 6 minutes. If using regular ground beef, drain the excess fat.
- Create the sauce: Add the onions and garlic and cook till soft with some salt and pepper. Sprinkle in the flour and paprika, stir and cook for about 1 minute until the raw flavor has cooked off the flour. Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer.
- Finish the Stroganoff: Add the noodles and mushrooms along with their juices and stir to combine. Reduce the heat to medium low and simmer covered, stirring occasionally, until the noodles are al dente. Remove from heat and stir in the sour cream. Garnish with parsley and serve!
Notes
- Use a sufficiently large pot to allow the noodles to expand while cooking.
- If white wine is unavailable, replace it with extra beef broth for similar flavor balance.
- Stir sour cream in off the heat to prevent curdling and preserve a creamy sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 440kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 462mg | 19% |
| Potassium | 868mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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