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
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.
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
1lbground beef
1/2cupdiced yellow onion
2tablespoonsbutter
8ouncessliced white mushrooms or cremini mushrooms
2clovesgarlic, minced
2tablespoonsall-purpose flour
1/4cupwhite cooking wine, (see note)
4cupslow-sodium beef broth
8 ouncesegg noodles
1TablespoonWorcestershire sauce
2teaspoonsDijon mustard
1/2teaspoonpaprika
1/2cupsour cream
1/2cupheavy 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.