Description
A comforting one-pot Ground Beef Stroganoff recipe combining tender beef, mushrooms, and creamy sauce served over wide egg noodles for a hearty and flavorful meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1/2 medium white onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 teaspoon dried thyme
Liquids and Dairy
- 3 tablespoons butter
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
Other
- 1/4 cup all-purpose flour
- 8 oz wide egg noodles
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Brown the beef and sauté vegetables: In a skillet over medium-high heat, season and cook the ground beef, breaking it apart until almost cooked through. Add chopped onion, minced garlic, sliced mushrooms, and dried thyme. Cook for 5 to 7 minutes until vegetables are tender. Remove the mixture to a plate and set aside.
- Make the roux: Add butter to the same skillet and melt over medium heat. Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a roux and cook out the raw flour taste.
- Add liquids and noodles: Gradually whisk in the beef broth and Worcestershire sauce, then add the wide egg noodles. Bring the mixture to a boil, then reduce to a simmer.
- Cook the noodles: Let the noodles simmer, stirring occasionally, until they are al dente, about 8 to 10 minutes. Ensure the noodles are cooked but still firm to the bite.
- Combine and finish: Return the beef and vegetable mixture to the skillet and stir in the sour cream until fully combined. Season with kosher salt and freshly ground black pepper to taste. Serve hot and enjoy your comforting one-pot stroganoff.
Notes
- Use lean ground beef to reduce excess fat and prevent greasy stroganoff.
- Stir constantly while cooking the roux to avoid burning and ensure a smooth sauce.
- If you prefer a thicker sauce, cook the noodles a bit longer or add an extra tablespoon of flour in the roux.
- Wide egg noodles are traditional and provide the right texture; substitute with similar pasta if needed.
- For a tangier flavor, add a squeeze of lemon juice or a small amount of Dijon mustard along with the sour cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
