This one-pot beef stroganoff combines ground beef, mushrooms, and wide egg noodles in a rich sour cream sauce, cooked entirely in a single pot for an easy weeknight dinner that rivals boxed versions but tastes homemade.
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Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
Add the ground beef and continue to sauté until it is fully browned.
While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of beef broth; do not freeze after sour cream is added.
Yes. Cool completely and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef broth if it's too thick. Do not freeze after adding sour cream as it may separate.
Greek yogurt works well as a 1:1 swap. Crème fraîche is also excellent. Both should be folded in off heat to prevent curdling.
Yes. Egg noodles are traditional, but pappardelle, fettuccine, or other wide pasta shapes work. Adjust cooking time slightly based on package directions.
After 7-10 minutes of simmering, the noodles should be tender and most liquid absorbed. Stir occasionally and check tenderness at the 7-minute mark.
Yes. The recipe lists ½ yellow onion diced small as optional. Sauté it with the garlic and butter in step 1 until softened before adding the ground beef.
