One-Pot Beef Stroganoff
This one-pot stroganoff gets its classic flavor from browning the ground beef with mushrooms and finishing with a creamy sauce - cooking the noodles directly in the beef stock means they absorb more flavor than if they were boiled separately.
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.
Notes
Adjust sauce consistency with additional beef stock if too thick, or simmer longer if too thin.