Beef Stroganoff - Easy One Pot Recipe

Beef Stroganoff

The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beef Stroganoff recipe is an easy 30 minute recipe.

Adapted from : recipetineats.com

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


INSTRUCTIONS : 
  • Number one : In a small bowl whisk cornstarch with 2 Tbsp of the beef broth, set aside.
  • Number two : Heat 2 Tbsp olive oil in a 12-inch saute pan with tall sides or pot over medium-high heat.
  • Number three : Add mushrooms and onions and saute, tossing only occasionally (about every 3 minutes), until browned, about 10 - 12 minutes.
  • Number four : Add garlic and saute 1 minute longer. Transfer mixture to a sheet of foil or plate.
  • Number five : 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.
  • Number six : 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. 
  • Number seven : Drain fat if needed (if you used 90% lean you shouldn't need to) then add paprika and cook 30 seconds longer.
  • Number eight : 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.
  • Number nine : Bring mixture to a simmer, add egg noodles and toss mixture, cover and reduce heat to medium-low and let simmer 3 minutes.
  • Number ten : 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.
  • Number eleven : Remove from heat, add in sour cream and toss. Let sit for 1 minute.
  • Number twelve : Sprinkle with parsley and serve warm.


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