Description
This One-Pot Ground Beef Stroganoff is a comforting and hearty meal that combines tender ground beef, sautéed mushrooms, and egg noodles in a creamy sour cream sauce. Made entirely in one pot, it’s an easy and satisfying dinner perfect for busy weeknights.
Ingredients
Scale
Proteins & Dairy
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- ¾ cup sour cream
- 2 tablespoons unsalted butter
Vegetables
- 8 ounces cremini or white mushrooms, stems trimmed and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
Pantry & Liquids
- 1 tablespoon olive oil
- 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)
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 browned and tender, about 5-7 minutes. Remove the mushrooms from the pot and set aside.
- Brown Beef: Add butter to the same pot and melt it. Add the ground beef and cook, breaking it up with a spoon, until browned all over and no longer pink. Drain excess fat if necessary.
- Sauté Vegetables and Make Sauce: Add chopped onion and minced garlic to the pot with the browned beef. Cook until the onion softens, about 3-4 minutes. Sprinkle the flour and paprika over the mixture, stirring well, and cook for 1 minute to remove 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, salt, and pepper, stirring to combine. Bring the mixture to a simmer.
- Cook Noodles and Finish: Add the egg noodles and reserved cooked mushrooms to the pot. Stir to combine everything. Reduce heat to low, cover the pot, and let it simmer gently until the noodles are cooked through, about 10-12 minutes. Once done, remove the pot from heat and stir in the sour cream until the sauce is creamy and smooth. Garnish with fresh chopped parsley and serve immediately.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- White wine can be replaced with additional beef broth if preferred or to make it non-alcoholic.
- Be sure to simmer noodles on low heat to prevent sticking or burning at the bottom.
- For a dairy-free version, swap sour cream with coconut cream or a dairy-free sour cream alternative.
- Leftovers keep well in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
