This One Pot Beef Stroganoff is a comforting and practical dish that combines convenience with flavor. With just one pot, you’ll have juicy beef, sautéed mushrooms, and tender egg noodles enveloped in a rich sour cream sauce, ready in under an hour.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
Why You’ll Love This Recipe
- Only one pot to clean, minimizing post-dinner chores.
- Quick cooking time—perfect for busy weeknights.
- Uses common pantry ingredients, making it accessible for any home cook.
- Hearty and satisfying, ideal for a comforting meal.
Ingredients
- 1 tablespoon olive oil: For sautéing the mushrooms, adding flavor and preventing sticking.
- 8 ounces mushrooms (stems trimmed and sliced, such as cremini or white mushrooms): Adds earthiness; can substitute with baby Bella mushrooms.
- 2 tablespoons butter (unsalted): To brown the beef and add flavor; if unavailable, use margarine or additional olive oil.
- 1 medium onion (chopped): Provides sweetness and depth; a crucial flavor base.
- 2 cloves garlic (minced): Enhances the overall taste with its aromatic quality.
- 1 pound ground beef: The protein backbone; if substituting, try ground turkey or pork.
- 3 tablespoons all-purpose flour: Thickens the stroganoff sauce for a creamy consistency.
- 1 teaspoon paprika: Adds smokiness; substitute with smoked paprika if desired.
- ¼ cup white wine (dry): Enhances the sauce with acidity; chicken broth can substitute if alcohol-free is preferred.
- 4 cups beef broth (low sodium): The liquid base for cooking noodles, enhancing beef flavor.
- ¼ teaspoon salt (or to taste): Balances flavors; adjust based on broth saltiness.
- ½ teaspoon pepper (or to taste): Adds gentle heat and depth to the dish.
- 8 ounces egg noodles (or other dry pasta): Absorb flavors and provide texture; fettuccine or penne could work similarly.
- ¾ cup sour cream: Thickens and adds tanginess; Greek yogurt can substitute for a lighter option.
- 1 tablespoon parsley (chopped): Provides freshness as a garnish.
How to Make It
Step 1: Sauté Mushrooms
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the mushroom slices, seasoning with salt and pepper. Cook until the mushrooms are browned, stirring occasionally to ensure even cooking. This brings out their umami flavors. Transfer to a plate and set aside for later.
Step 2: Brown the Beef
In the same pot, melt the butter and add the ground beef, cooking until it’s no longer pink. Breaking up the meat ensures even browning. If using regular ground beef, drain excess fat to avoid a greasy sauce.
Step 3: Build the Base
Add onions and garlic, sautéing until soft and translucent. Stir in flour and paprika, cooking briefly to remove the raw flour taste. Pour in the white wine, scraping the bottom of the pot to deglaze and incorporate browned bits into the sauce. As the wine evaporates, it intensifies the flavors.
Step 4: Cook Noodles
Add the beef broth, increasing heat to reach a simmer. Stir in noodles and return mushrooms with any juices. Cover, reduce heat to medium-low, and simmer until noodles are al dente. This method absorbs all the flavors into the pasta.
Step 5: Finish the Dish
Remove from heat and incorporate sour cream for creaminess. Stir well to ensure even distribution. Garnish with chopped parsley, serving hot for a flavorful meal ready to enjoy.
Recipe FAQs
Can I make this dish ahead of time?
Yes, you can prepare it ahead and store in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to loosen the sauce.
What can I use if I don’t have beef broth?
Chicken or vegetable broth can work in place of beef broth. If using bouillon, be mindful of additional salt content.
Is there an alcohol-free substitute for white wine in this recipe?
Yes, replace the white wine with an equal amount of additional beef broth or a tablespoon of white vinegar mixed with water to keep the acidity balanced.
