Description
This One-Pot Ground Beef Stroganoff is a quick and comforting dish featuring tender ground beef, sautéed mushrooms, and wide egg noodles cooked together in a creamy sauce with cream cheese, sour cream, and savory seasonings. Prepared entirely in one skillet, this family-friendly meal is ready in about 35 minutes, making it perfect for busy weeknights.
Ingredients
Scale
Protein & Dairy
- 1 lb lean ground beef (90% lean ground sirloin)
- 2 T unsalted butter
- 1 oz cream cheese
- ⅓ cup sour cream (more as desired)
Produce
- 1 lb mushrooms
- ½ onion, diced
- 2-3 garlic cloves, minced
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tsp fresh parsley, plus more to top (optional)
Pantry
- ½ lb wide egg noodles (uncooked)
- 3-3½ cups beef broth, low sodium if possible (stock will also work)
- 2 tsp Worcestershire sauce
- 1½ tsp Dijon mustard
- ½ tsp salt (more or less to taste)
- ½ tsp black pepper
Instructions
- Heat and sauté aromatics: Heat a large skillet or pan over medium-high heat. Melt the butter, then add diced onion and minced garlic. Sauté until onions become translucent, releasing their fragrance and softening.
- Brown the ground beef: Add the ground beef to the skillet, breaking it down into smaller pieces as it cooks. Stir occasionally to combine with the onions and garlic until the beef is mostly cooked but still slightly pink in the center.
- Add mushrooms and seasonings: Incorporate the mushrooms, Worcestershire sauce, salt, pepper, and any additional spices like dried thyme or paprika if desired. Continue sautéing until mushrooms soften and the beef is fully browned and no longer pink. Drain any excess grease if needed.
- Add broth and mustard, bring to boil: Pour in the beef broth and stir in the Dijon mustard. Reduce heat to medium and bring the mixture to a gentle boil, allowing flavors to meld.
- Add egg noodles and cook: Stir in the uncooked wide egg noodles, pressing them gently into the broth. It’s okay if they are not completely submerged. Simmer for 7-9 minutes, stirring occasionally, until the noodles are just under al dente.
- Finish with creaminess and herbs: Lower the heat to low. Stir in the cream cheese, fresh thyme, fresh parsley, and sour cream gently until the sauce becomes smooth and creamy, coating the noodles and beef evenly.
- Serve: Garnish with additional fresh parsley if desired. Serve immediately while warm and enjoy this comforting one-pot stroganoff!
Notes
- This recipe cooks everything in one pan, minimizing cleanup and making it a quick weeknight meal.
- Use ground sirloin for a leaner option, but any ground beef will work.
- If the noodles are not quite tender after 9 minutes, continue cooking but avoid overcooking to keep them from becoming mushy.
- You can substitute beef stock for broth if preferred.
- Adding paprika or additional dried herbs can enhance the flavor to your taste.
- For a richer sauce, adjust sour cream quantity as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 474 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 124 mg
