Description
This one-pot ground beef stroganoff is a comforting and creamy meal perfect for a busy weeknight. Featuring tender egg noodles simmered with savory ground beef, mushrooms, and a rich sour cream sauce, this recipe combines hearty flavors in a single pot for easy cleanup and maximum taste.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, stems trimmed and sliced
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups low-sodium beef broth
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 8 ounces egg noodles (or other dry pasta)
- ¾ cup sour cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced mushrooms, season with salt and pepper, and cook until they are browned and their moisture is released. Remove mushrooms from the pot and set them aside.
- Brown Beef: Add butter to the same pot and melt it. Add the ground beef and cook until it is thoroughly browned. Drain any excess fat if needed to keep the dish from being greasy.
- Sauté Vegetables and Make Sauce: To the pot with cooked beef, add chopped onion and minced garlic, cooking until softened and fragrant. Sprinkle the flour and paprika over the mixture, stirring constantly and cooking for about 1 minute to eliminate the raw flour taste. Pour in the white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Then, add the beef broth, stirring to combine, and bring the mixture to a simmer.
- Cook Noodles and Finish: Add the egg noodles and browned mushrooms back into the pot and stir well. Reduce the heat to low, cover the pot, and simmer until the noodles are cooked through and tender. Once done, remove the pot from heat and stir in the sour cream until the sauce is creamy and smooth. Garnish the stroganoff with chopped fresh parsley and serve immediately.
Notes
- Use low-sodium beef broth to control the saltiness of the dish.
- You can substitute white wine with additional beef broth or a splash of lemon juice if preferred.
- For a richer flavor, sauté mushrooms before cooking the beef.
- Drain excess fat after browning ground beef to reduce greasiness.
- Serve immediately for the best texture; leftovers can be refrigerated and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
