One Pot Beef Stroganoff

By zhanghengshuo

6 Person

45 Minutes

438 Calories

One-Pot Beef Stroganoff is a simple weeknight meal. With mushrooms and beef in a creamy rich sauce with egg noodles, this dreamy dish is packed full of flavor and yumminess. There’s nothing more comforting than a big plate of pasta smothered in a delicious creamy sauce. Try to make this simple and delicious one-pot beef stroganoff!

Ingredients

1 tbsp. parsley, chopped
3/4 cup sour cream
8 oz. egg noodles or other dry pasta
pepper
salt
4 cups beef broth, low sodium
1/4 cup white wine, dry
1 tsp. paprika
3 tbsp. all-purpose flour
1 pound ground beef
2 cloves garlic, minced
1 medium onion, chopped
2 tbsp. butter, unsalted
8 oz. mushrooms stems, trimmed and sliced, such as cremini or white mushrooms
1 tbsp. olive oil

Method

01

Cook the mushrooms: 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.
02

Cook the beef: 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.
03

Create the sauce: 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.
04

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.
05

Finish the Stroganoff: 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!

Related Tags

Beef Stroganoff Recipes

One Pot Beef Stroganoff

4.4

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 438 Kcal
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

1 tbsp. parsley, chopped

3/4 cup sour cream

8 oz. egg noodles or other dry pasta

pepper

salt

4 cups beef broth, low sodium

1/4 cup white wine, dry

1 tsp. paprika

3 tbsp. all-purpose flour

1 pound ground beef

2 cloves garlic, minced

1 medium onion, chopped

2 tbsp. butter, unsalted

8 oz. mushrooms stems, trimmed and sliced, such as cremini or white mushrooms

1 tbsp. olive oil

03 Method

Step 1

Cook the mushrooms: 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.

Step 2

Cook the beef: 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.

Step 3

Create the sauce: 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.

Step 4

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.

Step 5

Finish the Stroganoff: 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!

04 Author