Description
This One-Pot Ground Beef Stroganoff is a quick and easy weeknight meal that’s ready in under 30 minutes. It features tender ground beef, sautéed mushrooms and onions, and perfectly cooked noodles in a creamy sauce, all made in one pot for easy cleanup.
Ingredients
Units
Scale
- 1 lb lean ground beef
- 1/2 medium white onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 teaspoon dried thyme
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 oz wide egg noodles
- 1/2 cup sour cream
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Brown Beef and Sauté Vegetables: Season ground beef with salt and pepper. Brown in a large skillet or pot over medium-high heat, breaking it up as it cooks. Add onion, garlic, mushrooms, and thyme; cook until softened. Remove the beef mixture and set aside.
- Make Roux: Add butter to the pot. Once melted, whisk in flour and cook for 1-2 minutes, stirring constantly.
- Add Liquids and Noodles: Pour in beef broth and Worcestershire sauce. Add egg noodles and bring to a boil. Reduce heat and simmer until noodles are al dente, stirring occasionally.
Notes
- Ground Beef: You can use a higher fat content ground beef if desired, but you may need to drain off excess grease after browning.
- Mushrooms: Use your favorite type of mushrooms, such as cremini, button, or shiitake.
- Noodles: You can substitute egg noodles with other pasta varieties, but adjust cooking time accordingly.
- Make Ahead: The beef and vegetable mixture can be made ahead of time and refrigerated.
- Serving Suggestion: Garnish with fresh parsley or chives before serving.
Nutrition
- Serving Size: 1 Cup
- Calories: 550kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
