Description
This One-Pot Ground Beef Stroganoff is a creamy, comforting dish made with browned ground beef, sautéed mushrooms, and tender egg noodles all cooked together in a savory beef broth sauce. Ideal for an easy weeknight dinner, this recipe blends the rich flavors of paprika, garlic, and white wine with a creamy sour cream finish, delivering classic stroganoff taste without the fuss of multiple pots.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, stems trimmed and sliced
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
Seasonings and Liquids
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ¼ cup dry white wine
- 4 cups low-sodium beef broth
- ¼ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Pasta and Garnish
- 8 ounces egg noodles (or other dry pasta)
- ¾ cup sour cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook Mushrooms: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and cook until they are browned and tender. Remove the mushrooms from the pot and set aside.
- Brown Beef: Add butter to the same pot and melt it. Add the ground beef and cook until browned throughout. Drain any excess fat if necessary to keep the dish from becoming greasy.
- Sauté Vegetables and Make Sauce: Add the chopped onion and minced garlic to the pot with the browned beef and cook until the onions are softened. Sprinkle in the flour and paprika, stirring well to coat the mixture and cook for 1 minute to get rid of the raw flour taste. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with your spatula. Then add the beef broth, stirring to combine, and bring everything to a simmer.
- Cook Noodles and Finish: Add the browned mushrooms back into the pot along with the egg noodles. Stir to distribute ingredients evenly. Reduce heat to low, cover the pot, and simmer until the noodles are fully cooked and tender, about 10-12 minutes. Remove the pot from heat and stir in the sour cream to give the sauce a creamy texture. Garnish with chopped fresh parsley and serve immediately.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- If you prefer a thicker sauce, use a little less beef broth or cook the sauce uncovered at the end to reduce it.
- For a gluten-free option, use gluten-free flour and gluten-free pasta.
- The white wine adds depth to the sauce, but you can replace it with extra beef broth if desired.
- Be careful not to boil the stroganoff after adding sour cream to prevent curdling.
