One Pot Beef Stroganoff
This One Pot Beef Stroganoff is one of my go-to comfort meals. By using ground beef instead of tenderloin or ribeye, I’ve created a more affordable, approachable take on classic beef stroganoff recipes. One Pot Beef Stroganoff is quick and simple to make without sacrificing any of the rich and savory flavors. Additionally, this dish stores and reheats beautifully, making it a great meal prep option for busy weeks.
Equipment
Ingredients
- 1 tablespoon olive oil
- 8 ounces 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 dry white wine
- 4 cups beef broth low sodium
- ¼ teaspoon salt or to taste
- 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.
- In the same pan, add the butter 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!
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