One-Pot Ground Beef Stroganoff
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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 –8
- 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 (preferably home made, 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.