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wide curly egg noodles with fine cooked ground beef crumbles, sliced brown mushrooms and small onion pieces coated in pale tan sour cream sauce in an ordinary bowl, with no steak strips or garnish
Rachel Kim

One Pot Beef Stroganoff

Ground beef makes sense in a pot of stroganoff because it can stay with the noodles for their whole cook without turning into tough strips of steak. Mushrooms still need their own few minutes after the beef browns so their released water can evaporate. Leave the sour cream until the burner is off. Stir some hot sauce into it first, then fold that mixture back into the noodles for a smooth finish with a little tang rather than pale clumps floating in boiling broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 10 oz cremini mushrooms sliced
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 8 oz dry wide egg noodles
  • 3 cups low-sodium beef broth
  • 1/2 cup water reserved
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup sour cream

Method
 

  1. Brown beef and onion in a 6-quart Dutch oven over medium-high heat for 8 minutes, breaking up the beef and cooking it to 160°F. Drain excess fat, leaving about 1 tablespoon.
  2. Add mushrooms and cook for 6 minutes until their liquid has mostly evaporated. Stir in garlic for 30 seconds.
  3. Add broth, Worcestershire, mustard, salt and pepper and bring to a boil. Stir in egg noodles and reduce to a lively uncovered simmer.
  4. Cook for 8 to 10 minutes, stirring gently and adding reserved water in small amounts if the noodles are not tender before the liquid reduces to a coating sauce.
  5. Remove from the heat and wait for bubbling to stop. Mix sour cream with 1/4 cup hot sauce from the pot in a small bowl, then fold it back into the noodles.
  6. Rest for 2 minutes and divide among 4 bowls; keep the finished sour-cream sauce off the boil.