One-Pot Creamy Beef Stroganoff
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 4 cups beef broth
- 8 oz egg noodles
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place a large pot over medium-high heat and add the ground beef. Cook until fully browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
- Add the onion, garlic, and mushrooms to the pot. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the Worcestershire sauce, paprika, salt, and pepper.
- Pour in the beef broth and bring the mixture to a boil. Add the egg noodles, reduce the heat to a simmer, and cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender.
- Remove the pot from the heat. Stir in the sour cream until the sauce turns smooth and creamy.
- Sprinkle with fresh parsley right before serving.
Notes
Remove the pot from the heat before adding the sour cream to keep the sauce from separating. Leftovers store well in the fridge for three days and reheat gently on the stove with a little extra broth to restore the creamy consistency. Ground beef keeps the prep simple, but you can swap in thinly sliced sirloin if you have it on hand.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board