Description
This One-Pot Ground Beef Stroganoff is a quick and easy comfort food classic made with lean ground beef, mushrooms, and wide egg noodles all cooked together in a single pan. The creamy sauce features cream cheese, sour cream, and Dijon mustard, creating a rich and satisfying dish perfect for a hearty weeknight dinner ready in about 35 minutes.
Ingredients
Scale
Beef and Vegetables
- 1 lb lean ground beef (90% lean ground sirloin)
- 1 lb mushrooms
- ½ onion, diced
- 2-3 garlic cloves, minced
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tsp fresh parsley, plus more for topping (optional)
Pasta and Sauce
- ½ lb wide egg noodles (uncooked)
- 3-3½ cups beef broth (low sodium preferred)
- 1 oz cream cheese
- ⅓ cup sour cream (more as desired)
- 2 tsp Worcestershire sauce
- 1½ tsp Dijon mustard
Other Ingredients
- 2 tbsp unsalted butter
- ½ tsp salt (adjust to taste)
- ½ tsp pepper
Instructions
- Prepare the Pan and Sauté Aromatics: Heat a large skillet or pan over medium-high heat. Add the unsalted butter and let it melt completely. Add the diced onion and minced garlic and sauté until the onions become translucent and fragrant.
- Cook the Ground Beef: Add the lean ground beef to the pan, breaking it up into smaller pieces with a spoon. Stir occasionally to combine the meat and onions. Continue cooking until the beef is partially browned but still slightly pink in the center.
- Add Mushrooms and Seasonings: Add the sliced mushrooms, Worcestershire sauce, salt, pepper, and any additional spices like paprika or dried thyme. Sauté until the mushrooms soften slightly and the ground beef is cooked through with no pink remaining. Drain excess grease if necessary.
- Add Broth and Mustard, Simmer: Pour in the beef broth and stir in Dijon mustard. Reduce heat to medium and bring the mixture to a gentle boil.
- Cook the Pasta: Add the uncooked wide egg noodles to the skillet, pressing them down into the broth. It’s okay if the noodles are not fully submerged. Simmer on a medium-low heat for 7 to 9 minutes, stirring occasionally, until the noodles are almost al dente.
- Finish with Cream Cheese and Sour Cream: Lower the heat to low. Stir in the cream cheese, fresh thyme, fresh parsley, and sour cream gently until the sauce is smooth, creamy, and fully combined.
- Serve: Garnish with additional fresh parsley if desired and serve hot for a creamy, delicious one-pot meal.
Notes
- This dish is made entirely in one pan for minimal cleanup and quick preparation.
- Using lean ground sirloin keeps the dish flavorful but reduces excess fat.
- If you prefer a richer flavor, feel free to add more sour cream or cream cheese.
- Adjust salt and pepper to taste at the end of cooking.
- Cooking time for noodles can vary slightly depending on brand; test for doneness before finishing.
- Optional: add a pinch of paprika or smoked paprika for extra depth of flavor.
- Leftovers store well in the fridge for 2-3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 474 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 124 mg
