One-Pot Beef Stroganoff with Egg Noodles
Stroganoff is a classic saucy Russian dish made with sliced beef and finished with a healthy dose of sour cream. This easy weeknight version uses one big pot to brown the ground beef with onions, then simmer it all with paprika, wine, beef broth, and browned mushrooms. Dried egg noodles are added right to the pot to cook until tender, and sour cream is stirred in at the end to finish the creamy sauce. Serve this easy one-pot recipe with a bright Frisée-Parsley Salad.
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium yellow onion, small dice
- 2 medium garlic cloves, finely chopped
- 1 pound ground beef
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1/4 cup dry white wine
- 4 cups (1 quart) low-sodium beef broth or stock
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 8 ounces dried egg noodles
- 3/4 cup sour cream
- 1 tablespoon finely chopped fresh Italian parsley leaves
- 1Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.
- 2Reduce the heat to medium and add the butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the beef, season with salt and pepper, and break the meat into smaller pieces with a wooden spoon. Cook, stirring occasionally, until it’s just cooked through and no longer pink, about 6 to 8 minutes.
- 3Sprinkle in the flour and paprika, stir to coat the meat, and cook, stirring occasionally, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the wine and cook, stirring occasionally and scraping up any browned bits that have accumulated on the bottom of the pot, until almost evaporated, about 1 to 2 minutes. Add the broth, measured salt, and measured pepper and stir to combine. Increase the heat to medium high and bring to a simmer.
- 4Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
- 5Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve.
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