Description
This comforting One-Pot Ground Beef Stroganoff combines tender ground beef, earthy mushrooms, and creamy sour cream in a rich, flavorful sauce. Made entirely in one pot, this recipe is perfect for an easy weeknight dinner, offering hearty flavors and a creamy texture without the fuss of multiple pans.
Ingredients
Scale
Proteins & Dairy
- 1 pound ground beef
- 2 tablespoons unsalted butter
- ¾ cup sour cream
Vegetables
- 8 ounces cremini or white mushrooms, stems trimmed and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Dry Goods & Liquids
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups low-sodium beef broth
- 8 ounces egg noodles (or other dry pasta)
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and cook until browned and their moisture has evaporated. Remove the mushrooms from the pot and set them aside.
- Brown Beef: In the same pot, add the butter and allow it to melt. Add the ground beef and cook, breaking it up with a spoon, until browned all over. If there is excess fat, drain it carefully from the pot to avoid greasiness.
- Sauté Vegetables and Make Sauce: Add the chopped onion and minced garlic to the pot, cooking until they become soft and fragrant. Sprinkle the flour and paprika over the mixture, stirring continuously for about a minute to cook out the raw flour taste. Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Then add the beef broth and bring the mixture to a gentle simmer.
- Cook Noodles and Finish: Stir the browned mushrooms and uncooked egg noodles into the simmering pot. Reduce the heat to low, cover with a lid, and let the noodles cook through, stirring occasionally to prevent sticking. Once the noodles are tender and the sauce has thickened, remove the pot from heat and stir in the sour cream until fully incorporated. Sprinkle fresh parsley on top for garnish and serve immediately.
Notes
- Using low-sodium beef broth allows you to control the saltiness of the dish to your taste.
- You can substitute the egg noodles with any pasta of your choice like fettuccine or penne.
- For a richer flavor, use a full-bodied dry white wine or substitute with a bit of extra beef broth if preferred to avoid alcohol.
- Make sure to stir the noodles occasionally while cooking to prevent them from sticking to the bottom of the pot.
- This dish can be reheated gently on the stovetop, adding a splash of broth to loosen the sauce if needed.
