One-Pot Beef Stroganoff

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

1. In a large skillet, over medium-high heat, brown the beef and the onion until the beef is no longer pink.

2. Add the butter and mushrooms. Cook for a few minutes until mushrooms are tender. Add the garlic and cook for 30 seconds.

3. Sprinkle the flour over the mixture and cook for 1-2 minutes. Add the cooking wine to deglaze the pan.
4. 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.

5. 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

5 from 1 vote

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.