How To Make One Pot Beef Stroganoff
Beef, mushrooms, and pasta smothered in a rich and creamy sauce makes up this hearty beef stroganoff! A quick meal that takes less than an hour to make.
Serves:
Ingredients
- 32ozbeef broth,(1 carton), low sodium, divided
- 1tbspcornstarch
- 2½tbspolive oil,divided
- 12ozbaby bella mushrooms,(cremini), cleaned, sliced ¼-inch thick
- 1cupyellow onion,chopped
- 1tbspgarlic cloves,minced
- 1lblean ground beef
- salt and freshly ground black pepper
- 1tsppaprika
- 1tbspdijon mustard
- 2tspworcestershire
- 5cupsdry egg noodles,*
- ¾cupsour cream,**
- 2tbspfresh parsley,minced
Instructions
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In a small bowl, whisk the cornstarch with 2 tablespoons of the beef broth. Set aside.
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Heat 2 tablespoons of olive oil in a 12-inch sauté pan with tall sides or pot over medium-high heat. Add mushrooms and onions and sauté for about 10 to 12 minutes, tossing only occasionally for about every 3 minutes, or until browned.
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Add garlic and sauté for about 1 minute. Transfer mixture to a sheet of foil or plate.
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Heat the remaining oil in a pan over medium-high heat. Break the beef into 6 portions and add to skillet, season lightly with salt and pepper.
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Let brown on the bottom for about 3 minutes, then turn and start breaking up beef. Continue to cook for about 3 minutes longer until just nearly cooked through. Drain fat, if needed, and no need to do so if using 90% lean.
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Add the paprika, then cook for about 30 seconds longer. Pour in remaining beef beef broth while scraping up browned bits from the bottom of pan.
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Add in dijon mustard, Worcestershire, mushroom mixture, then season with salt and pepper to taste.
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Bring mixture to a simmer, add egg noodles and toss the mixture, cover and reduce heat to medium-low. Let simmer for about 3 minutes.
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Whisk cornstarch mixture once more then pour into liquid in pan***, toss the mixture, then cover and continue to cook for about 2 to 3 minutes longer until noodles are al dente.
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Remove from heat, add in sour cream, and toss. Let sit for about 1 minute.
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Sprinkle with parsley and serve warm. Enjoy!
Recipe Notes
- *It is recommended to use American Beauty brand wide egg noodles, or one with about a 5 minute al dente cook time.
- **Substitute with light sour cream to cut on calories. Rested at room temperature while everything cooks.
- ***Be sure to let mixture simmer through for cornstarch mixture to thicken properly. If needed, add an extra ½ tablespoon of cornstarch mixed with 1 tablespoons of broth for more thickening.
Nutrition
- Calories: 714.45kcal
- Fat: 42.56g
- Saturated Fat: 15.47g
- Trans Fat: 1.37g
- Monounsaturated Fat: 19.19g
- Polyunsaturated Fat: 2.73g
- Carbohydrates: 49.18g
- Fiber: 4.02g
- Sugar: 7.17g
- Protein: 35.23g
- Cholesterol: 142.84mg
- Sodium: 1347.37mg
- Calcium: 135.91mg
- Potassium: 1315.62mg
- Iron: 6.02mg
- Vitamin A: 111.48µg
- Vitamin C: 8.71mg
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