One Pot Beef Stroganoff
This One Pot Beef Stroganoff is the ultimate comfort food shortcut. Juicy beef, golden mushrooms, and egg noodles all cook together in a creamy sour cream sauce. It is cozy, it is hearty, and it is ready in under an hour with only one pot to wash.
Servings: 6
Calories: 440kcal
Equipment
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 pepper or to taste
- 8 ounces egg noodles or other dry pasta
- ¾ cup sour cream
- 1 tablespoon parsley chopped
Instructions
- 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.
- 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.
- 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.
- 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!
Video
Notes
- I usually go with lean ground beef so the sauce stays silky instead of greasy. If you only have regular ground beef, just drain it after browning.
- Mushrooms deserve their moment. Let them sit and get golden before stirring, and they’ll add way more flavor.
- No wine in the house? No problem. Just use more broth. The sauce will still be rich and cozy.
- Egg noodles are classic, but honestly, any pasta shape will work. I’ve even used penne when that’s all I had.
- Remember, sour cream goes in at the very end and off the heat. If you boil it, it will split and look sad.
- Making it ahead? Cook everything except the sour cream, then stir it in when you reheat. That way the sauce stays creamy.
- Freezing? The noodles don’t love it. I like to freeze just the sauce and cook fresh noodles when I reheat.
- Want to change up the flavor? Try smoked paprika for a little edge or toss in fresh dill instead of parsley.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 35g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 462mg | Potassium: 868mg | Fiber: 2g | Sugar: 3g | Vitamin A: 541IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 3mg
