One-Pot Beef Stroganoff is an easy weeknight dinner all made in one-pan. Made with ground beef and tender egg noodles in a flavorful sauce.
GROUND BEEF STROGANOFF
This is a weeknight take on beef stroganoff. Usually it’s made with steak. A ribeye or tenderloin are often used when making it but I don’t always have that on hand.
This version is easy and done in 30 minutes!
INGREDIENTS
- GROUND BEEF – Traditional beef stroganoff is not made with ground beef but this is the easy weeknight version so we are using readily available ingredients.
- YELLOW ONION – This adds a little sweetness to counter all the savory.
- MUSHROOMS – You can use button mushrooms or cremini.
- WORCESTERSHIRE
- BEEF BROTH
- SOUR CREAM – This is stirred in at the end for creaminess.
- HEAVY CREAM – This adds a richness at the end.
- GARLIC
- WHITE COOKING WINE – I like the flavor this adds but you can also leave it out.
- DIJON MUSTARD
- EGG NOODLES – This type of noodle cooks very quickly which makes it great for a one-pan dish.
HOW TO MAKE BEEF STROGANOFF
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In a large skillet, over medium-high heat, brown the beef and the onion until the beef is no longer pink.
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Add the butter and mushrooms. Cook for a few minutes until mushrooms are tender. Add the garlic and cook for 30 seconds.
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Sprinkle the flour over the mixture and cook for 1-2 minutes. Add the cooking wine to deglaze the pan.
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Add the beef broth, egg noodles, Worcestershire, Dijon mustard, and paprika. Bring mixture to a boil. Reduce the heat and cover. Cook for 6-8 minutes or until egg noodles are tender.
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Stir in the sour cream and cream. Simmer for a few minutes. Add salt and pepper to taste. Garnish with parsley and serve.
Eat right away!
OTHER ONE-PAN DINNERS
One-Pot Beef Stroganoff
One-Pot Beef Stroganoff – an easy ground beef meal with tons of flavor.
Ingredients
- 1 lb ground beef
- 1/2 cup diced yellow onion
- 2 tablespoons butter
- 8 ounces sliced white mushrooms or cremini mushrooms
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/4 cup white cooking wine, (see note)
- 4 cups low-sodium beef broth
- 8 ounces egg noodles
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon paprika
- 1/2 cup sour cream
- 1/2 cup heavy cream
- (optional) chopped parsley for garnish
Instructions
-
In a large skillet, over medium-high heat, brown the beef and the onion until the beef is no longer pink.
-
Add the butter and mushrooms. Cook for a few minutes until mushrooms are tender. Add the garlic and cook for 30 seconds.
-
Sprinkle the flour over the mixture and cook for 1-2 minutes. Add the cooking wine to deglaze the pan.
-
Add the beef broth, egg noodles, Worcestershire, Dijon mustard, and paprika. Bring mixture to a boil. Reduce the heat and cover. Cook for 6-8 minutes or until egg noodles are tender.
-
Stir in the sour cream and cream. Simmer for a few minutes. Add salt and pepper to taste. Garnish with parsley and serve.
Notes
WHITE COOKING WINE – I like the flavor this adds but you can also leave it out.
