Easy Homemade Beef Stroganoff - One Pot Recipe

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Easy Beef Stroganoff! Once you try this simple one pot recipe made with ground beef you’ll realize this homestyle dinner doesn’t require anything fancy or expensive cuts of steak. It’s rich and creamy comfort food you’ll want to make on repeat!

Ingredients

• 1 Tbsp cornstarch
• 1 (32 oz) carton low-sodium beef broth, divided (4 cups)
• 2 1/2 Tbsp olive oil, divided
• 12 oz. baby bella (cremini) mushrooms, cleaned, sliced 1/4 inch thick
• 1 cup chopped yellow onion
• 3 garlic cloves, minced (1 Tbsp)
• 1 lb lean ground beef
• Salt and freshly ground black pepper
• 1 tsp paprika
• 1 Tbsp dijon mustard
• 2 tsp Worcestershire
• 8 oz. dry egg noodles* (5 cups)
• 3/4 cup sour cream,** rested at room temperature while everything cooks
• 2 Tbsp minced fresh parsley

Instructions

1. - In a small bowl whisk cornstarch with 2 Tbsp of the beef broth, set aside.
3. - Heat 2 Tbsp olive oil in a 12-inch saute pan with tall sides or pot over medium-high heat.
5. - Add mushrooms and onions and saute, tossing only occasionally (about every 3 minutes), until browned, about 10 - 12 minutes.
6. - Add garlic and saute 1 minute longer. Transfer mixture to a sheet of foil or plate.
7. Heat remaining 1/2 Tbsp oil in pan over medium-high heat. Break beef into 6 portions and add to skillet, season lightly with salt and pepper.
8. - Let brown on bottom, about 3 minutes then turn and start breaking up beef, and let continue to cook until just nearly cooked through, about 3 minutes longer. 
9. - Drain fat if needed (if you used 90% lean you shouldn't need to) then add paprika and cook 30 seconds longer.
10. - Pour in remaining beef beef broth while scraping up browned bits from the bottom of pan. Add in dijon mustard, Worcestershire, mushroom mixture and season with salt and pepper to taste.
11. - Bring mixture to a simmer, add egg noodles and toss mixture, cover and reduce heat to medium-low and let simmer 3 minutes.
12. - Whisk cornstarch mixture once more then pour into liquid in pan, toss mixture then cover and continue to cook until noodles are al dente, about 2 - 3 minutes longer.
13. - Remove from heat, add in sour cream and toss. Let sit for 1 minute.
14. - Sprinkle with parsley and serve warm.
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16. Tips for the Best Beef Stroganoff:

    • Brown the mushrooms and onions. We are building flavor here and this is where it all starts. Those caramelized mushrooms and onions and loads of flavor.
    • Brown the beef. When I say “brown” I don’t mean “cook through” like many recipes with beef do. I mean let the beef sear. Could you imagine eating a hamburger that was steamed? It would be gross, so don’t just layer the beef all together here and essentially steam it, spread it out in chunks and let it brown on bottom.
    • Season. The browning adds one layer of flavor then seasonings add another. The paprika adds a traditional mellowly sweet flavor, the Worcestershire adds a deep richness, and the dijon adds a bit of brightness. Don’t be skimpy with the salt, as with any recipe don’t under-season or it will lack flavor.
    • Don’t over-cook the noodles. No one wants a bowl of mush. Generally these type of egg noodles cook quickly so just keep an eye on them for doneness, and keep in mind they’ll continue to cook and absorb more liquid off heat so I like to cook just to al dente (lightly firm to the bite).
    • Adjust the sour cream to taste for desired creaminess, and use light sour cream to cut calories. You can start with 1/2 cup then go from there.
    • Don’t leave out the parsley. It may just seem like a garnish but that bit of green freshness not only makes it look more appealing but I think it adds a hint of needed flavor.
17. This article and recipes adapted from this site.

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