One-Pot Ground Beef Stroganoff
This is the stroganoff I make when I want the comfort of beef and noodles without searing steak or opening a can of soup. Browning the mushrooms before adding liquid gives the sauce a deeper savory flavor, while ground beef keeps the dinner practical and affordable.
Sour cream is the detail that needs care. Take the pot off the heat before stirring it in; boiling can make it separate. The sauce should look a little loose at first because it thickens around the noodles as the pot rests.
Mia's tips
- •Brown the mushrooms in a wide pot instead of crowding them.
- •Use regular egg noodles; very thin noodles can overcook before the sauce reduces.
- •Reheat gently with a splash of broth because the noodles absorb sauce overnight.
Recipe
One-Pot Ground Beef Stroganoff
Tender noodles and savory ground beef in a smooth mushroom sauce, made in one pot without canned soup.
Prep10m
Cook25m
Total35m
Serves5
Ingredients
Instructions
- 1Heat oil in a wide lidded pot over medium-high. Cook mushrooms until browned, 5–6 minutes, then move them to a plate.
- 2Add beef and onion. Cook until the beef is browned and the onion is soft, breaking up the meat; drain excess fat if needed.
- 3Add garlic for 30 seconds, then stir in flour for 1 minute. Gradually stir in broth and Worcestershire, scraping the pot.
- 4Bring to a gentle simmer, add noodles and mushrooms, cover, and cook 8–10 minutes, stirring twice, until noodles are tender.
- 5Remove from heat. Stir a spoonful of hot sauce into the sour cream, then stir that mixture into the pot. Season and rest 5 minutes.
Nutrition (per serving, estimated)
476 kcal calories29 g protein48 g carbs20 g fat
