One Pot Ground Beef Stroganoff
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
586 kcal
-
Course
Main Course
-
Cuisine
Russian
One Pot Ground Beef Stroganoff
Description
The One Pot Ground Beef Stroganoff features ground beef cooked with onions, garlic, and paprika, then combined with sautéed cremini mushrooms. The addition of rotini pasta simmers in beef broth until tender, soaking up the savory flavors. After cooking, sour cream is stirred in for creaminess and freshness is added with chopped parsley. The mushrooms are browned separately to concentrate their flavor before being folded back in. This method ensures a balanced texture between tender pasta, juicy beef, and flavorful mushrooms.
The dish works well as a standalone dinner and offers the convenience of fewer dishes to wash. The use of paprika gives a mild warm spice note without heat. Cooking everything in a single pot simplifies the process and helps blend the flavors.
Note that the amount of broth can be adjusted to control the final sauce consistency. Starting with 3 cups and adding more as needed can prevent excess liquid. Leaving the lid off near the end helps reduce extra moisture to achieve your preferred thickness.
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 8 oz cremini mushroom sliced
- salt
- black pepper
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 lb ground beef
- 2 teaspoons paprika
- 3-4 cups beef broth low sodium
- 8 oz rotini pasta dry
- 1/2 cup sour cream
- parsley for serving, fresh
Instructions
- Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.
- Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
- Pour in the beef broth and the pasta*. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.
- Serve topped with fresh parsley.
Notes
- Start with 3 cups of beef broth and add more if the pasta isn't tender enough or if the sauce looks too dry.
- To reduce excess liquid, remove the lid during the last 5 minutes of cooking to allow evaporation.
- The type of pasta used affects liquid absorption; rotini works well as it holds sauce in its curves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 586kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 0g | 0% |
| Cholesterol | 84mg | 28% |
| Sodium | 312mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
