One Pot Ground Beef Stroganoff

By Ellie

4 Person

40 Minutes

548 Calories

Get straight to this deliciously easy ground beef stroganoff recipe! Try it! Weeknight dinners can be equally quick and comforting with this One Pot Ground Beef Stroganoff! This meal has all the flavors of traditional stroganoff, but is made with fresh mushrooms, lean ground beef, tasty egg noodles, and NO CANNED SOUP!

Ingredients

Fresh parsley chopped, for garnish
1 tsp. lemon juice
1 cup sour cream or Greek yogurt
4 cups Noodles
1 tsp. Worcestershire sauce
4 cups low sodium beef broth
1/4 cup dry red wine
1 tsp. spicy brown mustard
3 tbsp. flour
3 cloves garlic, minced
1 tsp. thyme leaves
12 oz. cremini mushrooms
1/2 tsp. black pepper
1 tsp. kosher salt
1 small onion, diced
1 pound lean ground beef, or ground pork, or turkey
2 tbsp. unsalted butter

Method

01

Place a Dutch oven on the stovetop set over medium heat. Melt butter, then add the ground beef and onion. Sprinkle with salt and pepper. Cook until beef is mostly browned and onions are soft.
02

Add the mushrooms and thyme and cook 8-10 minutes, stirring occasionally, until mushrooms are tender.
03

Stir in the garlic, flour, and mustard and cook 1 minute, until fragrant. Drain extra fat and return skillet to stovetop.
04

Splash the wine into the skillet, scraping any browned bits from the bottom of the pan. Allow cooking until wine is mostly evaporated, 2-3 minutes.
05

Gradually stir in the beef broth and Worcestershire sauce. Bring mixture to a boil, then add the egg noodles, stirring to coat. Reduce heat to medium-low and cover. Simmer 10-12 minutes, stirring often, until noodles are tender.
06

Remove pot from heat and stir in sour cream until completely blended. Allow the stroganoff to thicken, covered, for 5-10 minutes. Garnish with chopped parsley.

Related Tags

Beef Stroganoff Recipes

One Pot Ground Beef Stroganoff

4.7

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 548 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Fresh parsley chopped, for garnish

1 tsp. lemon juice

1 cup sour cream or Greek yogurt

4 cups Noodles

1 tsp. Worcestershire sauce

4 cups low sodium beef broth

1/4 cup dry red wine

1 tsp. spicy brown mustard

3 tbsp. flour

3 cloves garlic, minced

1 tsp. thyme leaves

12 oz. cremini mushrooms

1/2 tsp. black pepper

1 tsp. kosher salt

1 small onion, diced

1 pound lean ground beef, or ground pork, or turkey

2 tbsp. unsalted butter

03 Method

Step 1

Place a Dutch oven on the stovetop set over medium heat. Melt butter, then add the ground beef and onion. Sprinkle with salt and pepper. Cook until beef is mostly browned and onions are soft.

Step 2

Add the mushrooms and thyme and cook 8-10 minutes, stirring occasionally, until mushrooms are tender.

Step 3

Stir in the garlic, flour, and mustard and cook 1 minute, until fragrant. Drain extra fat and return skillet to stovetop.

Step 4

Splash the wine into the skillet, scraping any browned bits from the bottom of the pan. Allow cooking until wine is mostly evaporated, 2-3 minutes.

Step 5

Gradually stir in the beef broth and Worcestershire sauce. Bring mixture to a boil, then add the egg noodles, stirring to coat. Reduce heat to medium-low and cover. Simmer 10-12 minutes, stirring often, until noodles are tender.

Step 6

Remove pot from heat and stir in sour cream until completely blended. Allow the stroganoff to thicken, covered, for 5-10 minutes. Garnish with chopped parsley.

04 Author