Weeknight dinners can be equally quick and comforting with this One Pot Ground Beef Stroganoff! This meal has all the flavors of traditional stroganoff, but is made with fresh mushrooms, lean ground beef, tasty egg noodles, and NO CANNED SOUP!
Course Main Course
Cuisine Russian
Keyword ground beef stroganoff
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 548kcal
Author Erica
Ingredients
2tablespoonsunsalted butter
1poundlean ground beefor ground pork or turkey
1small oniondiced
1teaspoonkosher salt
½teaspoonblack pepper
12ouncescremini mushroomsquartered
1teaspoonthyme leaves
3clovesgarlicminced
3tablespoonsflour
1teaspoonspicy brown mustard
¼cupdry red wineor beef broth
4cupslow sodium beef broth
1tablespoonWorcestershire sauce
4cupsEgg Noodles
1cupsour creamor Greek yogurt + 1 teaspoon lemon juice
Fresh parsleychopped, for garnish
Instructions
Place a Dutch oven on the stovetop set over medium heat. Melt butter, then add the ground beef and onion. Sprinkle with salt and pepper. Cook until beef is mostly browned and onions are soft.
Add the mushrooms and thyme and cook 8-10 minutes, stirring occasionally, until mushrooms are tender.
Stir in the garlic, flour, and mustard and cook 1 minute, until fragrant. Drain extra fat and return skillet to stove top.
Splash the wine into the skillet, scraping any browned bits from the bottom of the pan. Allow to cook until wine is mostly evaporated, 2-3 minutes.
Gradually stir in the beef broth and Worcestershire sauce. Bring mixture to a boil, then add the egg noodles, stirring to coat. Reduce heat to medium-low and cover. Simmer 10-12 minutes, stirring often, until noodles are tender.
Remove pot from heat and stir in sour cream until completely blended. Allow the stroganoff to thicken, covered, for 5-10 minutes. Garnish with chopped parsley.