Ingredients
- 1 tbsp olive oil
- ~1.5 lbs lean ground beef
- 4 garlic cloves, minced
- 2 shallots, chopped fine
- ~1 lb white button mushrooms, sliced
- 3 tbsp worcestershire sauce
- ~6 cups beef stock, salted
- 1 lb egg noodles or other pasta
- 1 cup sour cream
- 1/4 cup heavy cream
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp onion powder
- 3/4 tsp dried parsley
- 3/4 tsp smoked paprika
- Parmesan cheese, for garnish
- Fresh parsley, for garnish
Brown the Beef and Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook for ~3-4 minutes, breaking it up with a spoon, until it begins to brown.
Add the garlic, shallots, mushrooms, and all the seasonings. Cook for another ~2-3 minutes, until the mushrooms have softened and the garlic is fragrant.
Cook the Pasta
Add the pasta and beef stock to the pot and stir to combine. Cover and let the mixture simmer for ~8-10 minutes, or until the pasta is fully cooked and has absorbed most of the liquid.
Finish the Cream Sauce
Once the pasta is almost cooked, remove the lid and stir in the sour cream and heavy cream. Let the stroganoff simmer uncovered for another ~2-3 minutes.
If the sauce seems too dry, add a splash more beef stock. If it has too much liquid, let it simmer with the lid off for a few more minutes to reduce.
Top with parmesan cheese and fresh parsley before serving.
One-Pot Beef Stroganoff
Ingredients
- 1 tbsp olive oil
- ~1.5 lbs lean ground beef
- 4 garlic cloves minced
- 2 shallots chopped fine
- ~1 lb white button mushrooms sliced
- 3 tbsp worcestershire sauce
- ~6 cups beef stock salted
- 1 lb egg noodles or other pasta
- 1 cup sour cream
- 1/4 cup heavy cream
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 tsp onion powder
- 3/4 tsp dried parsley
- 3/4 tsp smoked paprika
- Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
- Heat olive oil in large pot over medium-high heat.
- Brown ground beef for 3-4 minutes, breaking up with spoon.
- Add garlic, shallots, mushrooms, and seasonings. Cook 2-3 minutes until mushrooms soften.
- Add pasta and beef stock, stir to combine. Cover and simmer 8-10 minutes until pasta is cooked.
- Stir in sour cream and heavy cream. Simmer uncovered 2-3 minutes.
- Garnish with parmesan cheese and fresh parsley.
