Ground Beef Stroganoff

A pan with a finished recipe showing egg noodles, sliced mushrooms, and ground beef in a sauce garnished with chopped parsley with a serving lifted toward the camera on a wooden spoon.

Ground Beef Stroganoff is creamy, hearty, and only uses one pot, so it’s perfect for a comforting weeknight dinner with just one pan to wash. Best of all, it’s ready in under an hour!

Servings per Recipe: 6 servings

Calories per Serving: 422

Prep Time: 6

Cook Time: 44

Resting Time: 5

Total Time: 55

Ingredients

1 tablespoon olive oil
1 large yellow onion
dash of salt
2-3 cloves garlic, to equal 2 teaspoons minced
1 pound 93% lean ground beef
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
½ teaspoon black pepper
8 ounces baby bella mushrooms, sliced
3 cups beef broth
8 ounces wide egg noodles
¾ cup sour cream
¼ cup heavy cream
fresh parsley, for garnish (optional)

Instructions

Thinly slice 1 large yellow onion. Mince 2-3 cloves garlic. Slice 8 ounces baby bella mushrooms.
In a large pan, heat 1 tablespoon olive oil over medium heat. When the oil is hot, add sliced onions and sprinkle with a dash of salt. Cook, stirring often and reducing heat if necessary to prevent burning, for about 10-15 minutes or until deeply golden and caramelized.
Add the minced garlic and cook for 1 minute.
Crumble in 1 pound 93% lean ground beef and cook until browned. Drain excess fat if needed.
Stir in 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper, and cook for another 2 minutes so the flavors meld.
Add sliced baby bella mushrooms and sauté for 3–4 minutes until softened.
Pour in 3 cups beef broth and deglaze the pan, scraping the bottom as you stir. Bring to a boil.
Combine the ¾ cup sour cream and ¼ cup heavy cream. Temper the cold dairy products by adding 1-2 teaspoons of the hot liquid from the pan and mix well. Set aside.
Add 8 ounces wide egg noodles to the boiling broth and return to a boil, then reduce to a simmer.
Cover the pan and cook for 8–10 minutes, or until noodles are tender.
Turn off the heat. Add the tempered sour cream and cream to the pan and gently stir until sauce is uniform. Let it sit uncovered for 5 minutes to thicken slightly.
Garnish with fresh parsley.

Notes

Sudden heat can cause cold dairy products to separate. To prevent this, temper the cold cream and sour cream by slowly raising its temperature. Whisk in a little bit of hot mixture from the pan before adding the dairy to the dish.

Nutrition