One-Pot Ground Beef Stroganoff

Serves 5 · 12 min prep · 28 min cook

Ingredients

• 1.25 lb lean ground beef (90/10)
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 12 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 3.5 cups beef broth
• 1.5 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 12 oz egg noodles
• 3/4 cup sour cream
• 1/4 cup fresh parsley, chopped

Instructions

1. 1Heat a large Dutch oven or deep 12-inch skillet over medium-high. Add the ground beef, salt, and pepper. Cook 6–7 minutes, breaking it into crumbles, until browned and no pink remains. Drain excess fat if needed, leaving in the pot.
2. 2Push beef to the sides, add the butter to the center, then stir in the onion and mushrooms. Cook 6–8 minutes until mushrooms release liquid, it evaporates, and everything turns golden brown.
3. 3Add the garlic and cook 30 seconds until fragrant. Sprinkle the flour over the mixture and stir constantly 1 minute to cook out the raw flour taste and form a light roux.
4. 4Pour in the beef broth while scraping the bottom of the pot to loosen browned bits. Stir in Worcestershire, Dijon, remaining salt, and pepper. Bring to a lively simmer.
5. 5Add the dry egg noodles, pressing them under the liquid as much as possible. Reduce heat to medium, cover, and cook 8–10 minutes, stirring once halfway, until noodles are al dente and most liquid is absorbed.
6. 6Remove from heat and let stand uncovered 2 minutes so the sauce thickens further. Stir in the sour cream until fully incorporated and the sauce turns creamy and pale.
7. 7Taste and adjust salt or pepper. If the sauce seems too thick, loosen with a splash of warm broth or water. Fold in most of the parsley.
8. 8Serve hot in bowls, finishing each portion with remaining parsley and an extra grind of black pepper. The noodles will continue to soak sauce, so eat promptly for best texture.