Description
This One-Pot Ground Beef Stroganoff offers a hearty and comforting meal featuring tender ground beef, mushrooms, and egg noodles in a creamy sour cream sauce. Ready in just 30 minutes, this easy skillet recipe is perfect for a flavorful weeknight dinner with minimal cleanup.
Ingredients
Scale
Beef Mixture
- 1 lb lean ground beef
- 1/2 medium white onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 teaspoon dried thyme
Sauce and Noodles
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 8 oz wide egg noodles
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Brown Ground Beef: In a skillet over medium-high heat, season the ground beef with salt and pepper and cook until browned, breaking it apart as it cooks.
- Sauté Vegetables: When beef is almost cooked through, add chopped onion, minced garlic, sliced mushrooms, and dried thyme to the skillet. Cook for 5-7 minutes until the vegetables are tender, then transfer the mixture to a plate and set aside.
- Make Roux: Add butter to the same skillet. Once melted, stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Add Broth and Noodles: Slowly stir in beef broth and Worcestershire sauce, mixing well to combine with the roux. Add the wide egg noodles and bring the mixture to a boil. Then reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally until the noodles are al dente.
- Combine and Finish: Return the beef and vegetable mixture to the skillet and stir in the sour cream until well combined. Season with kosher salt and freshly ground black pepper to taste. Heat through, then serve immediately.
Notes
- Use lean ground beef to reduce excess fat and keep the dish lighter.
- If you prefer, substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- For gluten-free option, use gluten-free flour and noodles.
- To add extra depth, consider a splash of white wine before adding the broth.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
