One-Pot Ground Beef Stroganoff is an easy meal that tastes decadent enough to satisfy your naughtiest craving—yet it’s lighter than a typical Stroganoff. Since it’s all made in the same pan, clean-up is a breeze.
I have been on a one-pan meal kick lately. This meal-delivery strategy is a godsend not only because it minimizes cleanup, but dinner is also typically done in very short order. These dinner-bombs can involve: rice, like One-Pan Meyer Lemon Chicken & Rice; pasta, such as this One-Pot Ground Beef Stroganoff recipe I’m about to share with you; even zoodles.
“But wait!” you exclaim. “BEEF STROGANOFF? Are you LOONY?!” I get it. The beloved stroganoff recipe that many of us grew up with (in the U.S., anyway, particularly in the South) was characterized by decadent creaminess, conferred by sour cream in combination with a roux (flour and butter), milk or cream, and/or condensed cream-of-nasty soup (calorie and sodium explosion in one can!). Calorically speaking, it packed a wallop.
I am happy to tell you that part of the magic of one-pan meals is that having the pasta cook in broth gives the dish a lovely creaminess without all the added fat of butter and/or cream-of-nasty soup. Of course, we do add in 3/4 cup of sour cream, but that imparts about 400 calories to the entire pot. Plus, I take care to drain the rendered fat from the ground beef. In short, this meal is quite a bit lighter than the one I grew up with.
I should back up a bit and explain that this Ground Beef Stroganoff recipe only vaguely resembles its Russian cousin, much like real Hungarian goulash is NOTHING like “American goulash.” Among the main differences is that whereas the Russian version involves stewed chunks or strips of beef, the protein here is sautéed ground beef. I use an enriched pasta (for example, Ronzoni Smart Taste Extra Wide Noodles) rather than egg noodles. And I like to kick up the flavor with some mustard and herbs.
About the mushrooms…
My Ground Beef Stroganoff also has lots of mushrooms. I absolutely LOVE mushrooms. SO much so that I sometimes rehydrate a half-cup of porcini mushrooms, strain the liquid, and use it to replace one cup or so of the beef broth. Then I chop up the porcinis and add them to my sautéed creminis.
That being said, I fully realize that SOME children and spousal units do NOT love mushrooms. Phil gets snaps because he will actually eat (and enjoy) a dish with mushrooms in it: it’s just not something he would seek out on purpose. In the case of two out of our three kids, though, anything perceived as a brown, slimy chunk is RIGHT OUT.
Long story short: if I’m feeding this dish to the kids, I pull a fast one and purée the mushrooms in a bit of milk and add the mix back to the pan. It works every time.
What makes Ground Beef Stroganoff scrummy
Although the beef broth, mushrooms, onion, and garlic give this One-Pot Ground Beef Stroganoff fantastic flavor, I like to add a tiny bit of dijon mustard and about a tablespoon of my favorite herb mix. Then, immediately before serving, I garnish with a tiny bit of chopped, fresh dill, chives, or parsley (tiny because the taste can easily be overpowering, especially with dill).
You could easily go vegetarian with this dish by leaving out the beef and beef broth. Instead, you could substitute the strained liquid used to re-hydrate mushrooms (as mentioned above) and vegetable broth for the beef broth. Double the amount of fresh and rehydrated mushrooms, and then mix in non-gelatin-containing sour cream at the end. The dish becomes a delicious, earthy mushroom stroganoff.
And there you have it. I can honestly say that I am addicted to this dinner: not only is it easy and super-fast, but it’s crazy-good—and then there’s that whole easy clean-up thing. Also great is the fact that you will likely have plenty of leftovers: score!
This is a luscious, but surprisingly light dish that will satisfy your naughtiest comfort-food craving. It's done in under 30 minutes, and—because it's all made in the same pan—clean-up is a breeze.
- 1 tbsp. extra-virgin olive oil
- 1 lb. ground beef
- 1 pint cremini mushrooms trimmed & sliced (see Recipe Note #1)
- 1 small Vidalia onion finely chopped
- 3 cloves garlic minced
- 4 cups low-sodium beef broth (or see Recipe Note #1)
- 1 lb. extra-wide noodles dry
- 1 tbsp. dijon mustard
- 1 tbsp. mixed dried herbs (e.g., Bavarian seasoning, herbs de Provence, etc.)
- 3/4 cup sour cream
- Salt & pepper to taste
- 3 tbsp. fresh parsley, dill, or chives finely chopped (for garnish; optional)
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Season the beef with salt and pepper (I start out with about 1/4 tsp of each). When the oil begins to shimmer, add the ground beef to the pot, breaking it up into tiny chunks as it browns. When all traces of pink are gone, remove as much of the rendered fat in the pot as you can, either by tilting the pot and spooning it off, or by draining the meat in a fine-mesh colander.
Add the onion to the skillet with the beef; sauté until translucent and soft, about 5 minutes. Add the garlic and mushrooms; continue to sauté until the mushrooms have given up their juices.
Stir in the mustard, herbs, broth, and pasta. Mix well. Bring to a simmer and cover the pot.
Cook until the pasta is done to your liking, stirring occasionally. This will take anywhere from 16-20 minutes, depending on whether you prefer your pasta al dente or soft.
Stir in the sour cream and check the pasta for seasoning, adjusting as necessary. Serve topped with a tiny pinch of your fresh herb of choice. Enjoy!
- If you are a raving, rah-rah mushroom fan like I am, try re-hydrating 1/4 of porcini mushrooms in 1 1/2 cups of scalding water for 30 minutes (you can do this the night before!). Strain the liquid through a fine-mesh strainer lined with cheese cloth or paper toweling: use 1 cup of the liquid to replace 1 cup of the beef broth.
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