My Cozy Kitchen Secret
I want to share my favorite one pot dinner. It’s my one pot beef stroganoff. You only wash one pot. I still laugh at that. It makes clean-up so easy.
This is a true comfort food recipe. It’s warm and creamy. It turns any regular night into something special. What is your family’s favorite comfort food? Tell me in the comments.
A Little Story About Mushrooms
My grandson used to pick out the mushrooms. He did not like them. One day, I had him help me cook. We browned them until they smelled like nuts.
He tried one right from the pan. His eyes got wide. “They’re good, Grandma!” Now he asks for extra. Cooking them well matters. It brings out a deep, yummy flavor.
Why This Beef Stroganoff Recipe Works
We use ground beef here. This makes it a quick family meal. It cooks fast and soaks up all the good flavors. This easy beef stroganoff is ready in no time.
*Fun fact: The original stroganoff was for fancy parties! Our version is for cozy weeknights.* This is a perfect weeknight dinner idea. It fills everyone up without fuss.
Making the Creamy Magic
The sour cream makes it so creamy. You must take the pot off the heat first. Then you stir it in. Doesn’t that smell amazing? This step gives you the best creamy pasta recipes.
If you add it while the pot is too hot, the cream can curdle. Waiting a minute matters. It keeps the sauce smooth and perfect for your egg noodles with beef.
Your Turn to Cook
This ground beef stroganoff is so forgiving. You really can’t mess it up. Have you tried a one pot meal before? Was it a happy mess or a perfect success?
I love serving this over those soft egg noodles. They hold the sauce so well. What is your favorite pasta for a saucy dish? Let me know if you try this beef stroganoff recipe. I hope it brings a warm smile to your table.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | |
| Mushrooms | 8 ounces | stems trimmed and sliced, such as cremini or white |
| Butter | 2 tablespoons | unsalted |
| Onion | 1 medium | chopped |
| Garlic | 2 cloves | minced |
| Ground beef | 1 pound | |
| All-purpose flour | 3 tablespoons | |
| Paprika | 1 teaspoon | |
| White wine | ¼ cup | dry |
| Beef broth | 4 cups | low sodium |
| Salt | ¼ teaspoon | or to taste |
| Pepper | ½ teaspoon | or to taste |
| Egg noodles | 8 ounces | or other dry pasta |
| Sour cream | ¾ cup | |
| Parsley | 1 tablespoon | chopped |
Instructions
Step 1: Heat your oil in a big pot. Add the mushrooms with a pinch of salt. Cook them until they look golden brown. I love that earthy smell. Set them aside on a plate for later.
Step 2: Now, add butter and your ground beef to the pot. Break up the meat as it cooks. Brown it until there’s no pink left. (Drain any extra fat for a less greasy one pot dinner).
Step 3: Toss in the onion and garlic. Stir until they smell sweet. Sprinkle in the flour and paprika. This makes our easy beef stroganoff nice and thick. Can you guess what the paprika adds? Share below!
Step 4: Pour in the wine and broth, scraping the pot’s bottom. Those brown bits are flavor gold! Bring it all to a happy simmer. This is the heart of your beef stroganoff recipe.
Step 5: Add the egg noodles and the mushrooms back in. Stir, cover, and let it simmer gently. When the noodles are tender, turn off the heat. Stir in the sour cream for that creamy pasta magic.
Creative Twists
Swap beef for ground turkey for a lighter version. Add a spoonful of Dijon mustard for a little tangy zip. Use wide egg noodles to catch even more of that delicious sauce. Which one would you try first? Comment below!Serving & Pairing Ideas
This ground beef stroganoff is a complete one pot dinner. I love it in a deep bowl. A simple green salad on the side is perfect. Some crusty bread for dipping is even better. It’s the ultimate quick family meal. Doesn’t that sound cozy? Which would you choose tonight?
Keeping Your Stroganoff Happy
Let’s talk about storing this cozy meal. Cool your stroganoff completely first. Then, pop it in a sealed container in the fridge. It will be good for about three days. You can also freeze it for a month. I remember my first big batch. I was so proud, I made enough for a week!
Batch cooking like this is a lifesaver. It means a warm, homemade dinner is always ready. This is perfect for busy nights. Just reheat it gently on the stove. Add a splash of broth if it seems thick. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes cooking has little bumps. Your sauce might be too thin. Just mix a teaspoon of flour with some broth. Stir this back into the pot. It will thicken right up. I once added the sour cream while the pot was too hot. It made little curds! Letting it cool a bit fixes that.
If your noodles soak up all the sauce, don’t worry. Stir in a little warm broth or water. This brings back the creamy texture. Getting these fixes right builds your confidence. It also makes sure every bite is delicious. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best cut of beef for stroganoff?
For a classic beef stroganoff recipe, chefs use tender cuts like sirloin. But for our easy beef stroganoff, ground beef is the best choice. It cooks quickly in one pot. It makes the whole process simple and affordable. This is why our ground beef stroganoff is a perfect weeknight dinner idea.
Can I use sour cream instead of heavy cream in stroganoff?
Yes, sour cream is traditional! It gives the sauce a rich, tangy flavor. This is key for authentic creamy pasta recipes. Always stir it in at the very end, off the heat. This prevents it from curdling. Your one pot beef stroganoff will be perfectly creamy and delicious.
How can I thicken my beef stroganoff sauce?
The flour mixed with the beef thickens the sauce as it simmers. If you need it thicker, make a quick slurry. Mix one tablespoon of flour with two tablespoons of cold water. Whisk this into your simmering one pot dinner. Let it cook for a few more minutes until it’s just right.
Can I make beef stroganoff without wine?
Absolutely. Just replace the wine with more beef broth. You can also use a tablespoon of lemon juice for a similar tang. The recipe will still be a wonderful comfort food. This easy swap keeps our quick family meals simple for everyone to enjoy.
What kind of mushrooms are best for stroganoff?
Cremini or white button mushrooms are perfect. They are easy to find and slice. They brown up nicely and have a mild flavor. *Fun fact: cremini mushrooms are just young portobellos!* They soak up all the savory juices in this beef stroganoff recipe.
Can creamy beef stroganoff be made ahead of time?
Yes, it’s a great make-ahead meal. Prepare the entire one pot beef stroganoff but wait to add the sour cream. Store it in the fridge. When ready to serve, reheat it gently and stir in the sour cream. This makes your egg noodles with beef a stress-free comfort food recipe. Which tip will you try first?
From My Kitchen to Yours
I hope you love this cozy dish. It always makes my kitchen smell wonderful. Cooking should be fun, not stressful. This recipe is here to help you create something delicious. I would love to hear about your cooking adventure. Have you tried this recipe? Tell me all about it in the comments below!
Happy cooking!
—Grace Ellington.
Creamy One-Pot Beef Mushroom Stroganoff
Description
A rich and comforting one-pot meal featuring tender ground beef, savory mushrooms, and egg noodles in a creamy, flavorful sauce.
Ingredients
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally until browned. Transfer to a plate and set aside.
- Add the butter to the same pan then the ground beef. Brown the beef till it is no longer pink, about 5 to 6 minutes. If using regular ground beef, drain the excess fat.
- Add the onions and garlic and cook till soft with some salt and pepper. Sprinkle in the flour and paprika, stir and cook for about 1 minute until the raw flavor has cooked off the flour. Add the wine and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated. Add the broth and stir to combine. Increase the heat to medium high and bring to a simmer.
- Add the noodles and mushrooms along with their juices and stir to combine. Reduce the heat to medium low and simmer covered, stirring occasionally, until the noodles are al dente. Remove from heat and stir in the sour cream. Garnish with parsley and serve!
Notes
- For a thicker sauce, let it simmer uncovered for a few minutes after the noodles are cooked. You can substitute the sour cream with Greek yogurt for a tangier flavor.